tag:blogger.com,1999:blog-47869862399752437712018-10-13T01:13:53.341-07:00LactardedLactardhttp://www.blogger.com/profile/08207033412596326287noreply@blogger.comBlogger98125tag:blogger.com,1999:blog-4786986239975243771.post-74538488828459890062013-12-09T14:53:00.001-08:002013-12-17T05:47:54.294-08:00Mint Chocolate Chip Frosting<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-gQwDQrj8HyA/UqYkZ6V0gDI/AAAAAAAABPQ/yrNU9UU3le0/s1600/photo+4(5).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-gQwDQrj8HyA/UqYkZ6V0gDI/AAAAAAAABPQ/yrNU9UU3le0/s1600/photo+4(5).JPG" height="240" width="320" /></a></div><br /><div style="text-align: center;"><b>Mint Chocolate Chip Frosting!!!</b></div><div style="text-align: left;"><br /></div><div style="text-align: center;">Yes, you heard me correctly!&nbsp; This frosting is pretty freaking awesome.&nbsp; I made this for my sister way back in August for her Birthday, she has always LOVED mint chocolate chip ice-cream and chocolate.&nbsp; What better way to say Happy Birthday than with a decadent chocolate cake and mint chocolate chip frosting?!?!</div><div style="text-align: center;"><b> </b></div><div style="text-align: center;"><b>Ingredients:</b></div><ul style="text-align: center;"><li>1 cup butter replacement, softened to room temperature</li><li>3 to 4 cups powdered sugar</li><li>2 Tablespoons Vanilla/Original Flavor Kefir </li><li>1/4 teaspoon peppermint extract <i>(taste test it, add as much as you need but be careful!)</i></li><li>2 drops green food dye <i>(or to desired "greenness")</i></li><li>pinch of salt </li><li>2/3 cup mini chocolate chips <i>(not regular size, doesn't spread well...I've done this)</i></li></ul><div style="text-align: center;"><b>Directions:</b><b> </b></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-QEk_IURfFOM/UqYkY3-22sI/AAAAAAAABPI/Orq358PlPAk/s1600/photo+1%25289%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-QEk_IURfFOM/UqYkY3-22sI/AAAAAAAABPI/Orq358PlPAk/s1600/photo+1%25289%2529.JPG" height="320" width="240" /></a></div><ul style="text-align: center;"><li><b>&nbsp;</b>Make your cake (or cupcakes) and let them cool.</li><li>Take softened butter and beat on medium speed for about 1 minute<i> (until smooth &amp; creamy)</i></li><li>&nbsp;Add just 3 cups of powdered sugar.</li><li>Add Kefir</li><li>Add peppermint extract <i>(start with just 1/4 teaspoon for now)</i>&nbsp;</li><li>&amp; add food coloring <i>(start small here too! you can add more later!)</i></li><li>Beat all together for 2-3 minutes on high speed.</li><li>Examine your frosting: if too thick add more Kefir ~or~</li><li>Examine your frosting: if too runny add another cup of powdered sugar</li><li>Once you have the consistency right then taste test.</li><li>Add peppermint <i>(slowly!)</i> and food coloring as desired</li><li>Beat all together.</li><li>Mix in chocolate chips by hand.<i>&nbsp;</i></li></ul><div style="text-align: center;"><i>(Tastes the most awesome on the day of or the day after but can be kept almost as awesome in the fridge for a few days.)</i></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-F_CpFwllU8g/UqZJPWvTPUI/AAAAAAAABPk/4rCscyXZYqg/s1600/photo+2(9).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-F_CpFwllU8g/UqZJPWvTPUI/AAAAAAAABPk/4rCscyXZYqg/s1600/photo+2(9).JPG" height="240" width="320" /></a></div><div style="text-align: center;">&nbsp;Not the best photo quality here but I think you get the idea :)&nbsp; This is definitely a cool recipe to have your back pocket that can be whipped out to impress.&nbsp; It is very easy and people will love it :).</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/--lQDfVVeKq8/UqYkaP0OiaI/AAAAAAAABPU/IMY6xR6wjqo/s1600/photo+3%25288%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/--lQDfVVeKq8/UqYkaP0OiaI/AAAAAAAABPU/IMY6xR6wjqo/s1600/photo+3%25288%2529.JPG" height="240" width="320" /></a></div><div style="text-align: center;"><b>Like Lactarded on <a href="http://www.facebook.com/lactarded" target="_blank">Facebook</a></b></div><div style="text-align: center;"><b>and follow Lactarded on Twitter @lac_tarded&nbsp;</b><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-LScT89XOSG4/UrBV8MjT9cI/AAAAAAAABP0/RKBOTZitsjg/s1600/photo(135).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-LScT89XOSG4/UrBV8MjT9cI/AAAAAAAABP0/RKBOTZitsjg/s1600/photo(135).JPG" height="320" width="239" /></a></div></div>Lactardhttp://www.blogger.com/profile/08207033412596326287noreply@blogger.com0tag:blogger.com,1999:blog-4786986239975243771.post-71496367327858195342013-12-01T14:53:00.001-08:002013-12-01T14:53:39.735-08:00Drunk Peach Pie<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-RwULIflHUw0/Upuz8kcnPGI/AAAAAAAABN0/WpwZkM2D5Os/s1600/photo(128).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-RwULIflHUw0/Upuz8kcnPGI/AAAAAAAABN0/WpwZkM2D5Os/s1600/photo(128).JPG" height="320" width="240" />&nbsp;</a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><b>Drunken Peach Bourbon Pie</b></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-TV07DVl2Crc/Upu2pnNrCWI/AAAAAAAABOw/NAndRJBWk_Y/s1600/photo(130).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-TV07DVl2Crc/Upu2pnNrCWI/AAAAAAAABOw/NAndRJBWk_Y/s1600/photo(130).JPG" height="240" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;">&nbsp;&nbsp;&nbsp; Today we got our Christmas Tree!&nbsp; Ghost was very excited as we were putting it up in the house, I think he thought we had brought in a giant stick for him to play with!&nbsp; Definitely keeping all of the ornaments up higher until he realizes the tree is not for him.</div><div class="separator" style="clear: both; text-align: left;">&nbsp; &nbsp; Yesterday we got to enjoy Friendsgiving at our friend Hillary's house.&nbsp; She made a delicious ham and a bunch of other food.&nbsp; She was so sweet and even made everything lactose free.&nbsp; Afterwards we played a HILARIOUS game called You Got Got which involves bouncing ping pong balls into solo cups and whacking another person's solo cup (empty) off the table, which THEN means they have to drink.&nbsp; I can't even begin to explain by text but we were all dying laughing.</div><div class="separator" style="clear: both; text-align: left;">&nbsp; &nbsp; My contribution to Friendsgiving was a couple of pies!&nbsp; I made the&nbsp;<a href="http://www.livinglactarded.com/2012/11/apple-pie.html" target="_blank">Apple Pie</a> that I posted here.&nbsp; I also tried a new recipe from&nbsp;<a href="http://www.gimmesomeoven.com/peach-bourbon-pie/" target="_blank">Gimme Some Oven</a> and it is awesome!&nbsp; I love bourbon and I love peaches AND I love pie, sounds like the most perfectist thing ever!&nbsp; This pie was devoured so clearly it is something you should try at home :)</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><b>Ingredients</b></div><ul style="text-align: center;"><li><b>&nbsp;</b>5 cups thinly sliced peaches (I used fresh frozen organic because fresh ones are not in season)</li><li>1/2 cup white sugar</li><li>1/2 cup packed brown sugar</li><li>1/2 cup flour</li><li>1 tsp. ground cinnamon</li><li>1/4 tsp. salt</li><li>pinch of nutmeg</li><li>2 tsp. lemon zest</li><li>1 tsp. lemon juice</li></ul><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-2uacCfcImhk/Upu02zyb7-I/AAAAAAAABOk/tCYzyXLMwHc/s1600/photo+2%25286%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-2uacCfcImhk/Upu02zyb7-I/AAAAAAAABOk/tCYzyXLMwHc/s1600/photo+2%25286%2529.JPG" height="320" width="240" /></a></div><div style="text-align: center;">&nbsp;<i>(Yup, I fresh squeezed it &amp; zested it!)</i></div><ul style="text-align: center;"><li>1/4 cup Bourbon <i>(I used 12 year Elijah Craig)</i></li><li>1 Tbsp. butter replacement</li><li>Almond milk &amp; sugar for washing the crust</li><li style="text-align: center;">Dough for double crust (<i>Short on time, Pillsbury like me! - or try my <a href="http://www.livinglactarded.com/2012/11/best-crust-ever.html" target="_blank">homemade recipe</a>) </i></li></ul><div style="text-align: center;"><b>Directions</b></div><ul style="text-align: center;"><li>Preheat oven to 400F</li><li>Mix all of the dry ingredients together in a large mixing bowl</li></ul><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-zUGiFuKqMq4/Upu0xN8JymI/AAAAAAAABOY/MPGLVDOwoNc/s1600/photo+2%25287%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-zUGiFuKqMq4/Upu0xN8JymI/AAAAAAAABOY/MPGLVDOwoNc/s1600/photo+2%25287%2529.JPG" height="320" width="240" /></a></div><ul style="text-align: center;"><li>Now, toss in the peaches and cover evenly</li><li>Add the lemon juice (sprinkle evenly)</li><li>Add the bourbon and toss so that the peaches are evenly covered.</li><li>Place the bottom crust in your pie plate. </li></ul><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-6xHDvY77LMU/Upu0yPKYUDI/AAAAAAAABOc/oDfsFOtDo_c/s1600/photo+5%25283%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-6xHDvY77LMU/Upu0yPKYUDI/AAAAAAAABOc/oDfsFOtDo_c/s1600/photo+5%25283%2529.JPG" height="240" width="320" /></a></div><ul style="text-align: center;"><li>&nbsp;Spoon the peaches into the pie crust, try and even out the top.</li><li>Dot the top of the pie with your butter replacement.</li><li>Cover the peaches with the second pie crust and seal, make sure to cut slits for venting!</li><li>Brush the crust with your almond milk &amp; sprinkle on sugar.</li><li>Bake at 400F for 30 minutes</li><li>Reduce the heat to 350 and bake for another 25-30 minutes.</li><li>Cook until your filling is bubbling and your crust is&nbsp; nice golden brown</li><li><i>(Watch your crust &amp; if it is browning quickly or early then cover it with tinfoil so it doesn't burn!)</i></li><li><b>DO NOT forget to serve with vanilla Lactaid icecream, delicious :)</b><i> </i></li></ul><br /><b>Try this out and let me know how you liked it!&nbsp; Follow me on twitter @lac_tarded &amp; like me on <a href="http://www.facebook.com/lactarded" target="_blank">Facebook</a>!</b>Lactardhttp://www.blogger.com/profile/08207033412596326287noreply@blogger.com0tag:blogger.com,1999:blog-4786986239975243771.post-32784383497778096232013-10-23T03:03:00.001-07:002013-10-23T03:03:52.298-07:00Pride<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-igRwQaEB4ww/UmecFSlv_wI/AAAAAAAABMI/GAiPwBPprg0/s1600/photo(122).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-igRwQaEB4ww/UmecFSlv_wI/AAAAAAAABMI/GAiPwBPprg0/s1600/photo(122).JPG" height="240" width="320" /></a></div><div style="text-align: center;">&nbsp;<b>Pride.</b></div><div style="text-align: center;"><br /></div><div style="text-align: left;">&nbsp; There are some things in life that you do every day and you don't stop and take notice of how important they are, they are your routine.&nbsp; Nurses, like myself, often forget the impact they have because "we are just doing our jobs."&nbsp; I work with a nurse, Robin, who says this very thing.&nbsp; This breaks my heart because she and many others I work with are amazing.&nbsp; They have been my heroes since I started as a new graduate nurse and my role models.&nbsp; We may be just doing our jobs, but our job is pretty amazing and all the nurses I work with are hands down real life heroes.</div><div style="text-align: left;"><b> </b></div><div style="text-align: left;"><b>&nbsp; </b>I know this post has nothing to do with food but with the Roar video going crazy around the internet I'm filled with so much pride.&nbsp; Haven't seen the video?&nbsp; Check it out here: </div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/lnG3MKos87A?feature=player_embedded' frameborder='0' />&nbsp;</div><div class="separator" style="clear: both; text-align: center;"><br /></div><ul><li><a href="http://www.chadhalf.org/" target="_blank">http://www.chadhalf.org/</a>&nbsp;</li><li><a href="http://chad.dartmouth-hitchcock.org/" target="_blank">http://chad.dartmouth-hitchcock.org/</a>&nbsp;</li></ul><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-DzchjztMOD0/UmecFb0X5XI/AAAAAAAABMM/S8jYp0bYF44/s1600/photo(123).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-DzchjztMOD0/UmecFb0X5XI/AAAAAAAABMM/S8jYp0bYF44/s1600/photo(123).JPG" height="320" width="240" /></a></div><b>Like me on <a href="http://www.facebook.com/lactarded" target="_blank">Facebook</a></b><br /><b>and follow me on Twitter @lac_tarded </b>Lactardhttp://www.blogger.com/profile/08207033412596326287noreply@blogger.com0tag:blogger.com,1999:blog-4786986239975243771.post-58672879634161127482013-08-17T14:43:00.000-07:002013-08-17T14:43:47.800-07:00Fresh Strawberry Cupcakes with Kefir Frosting<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-VxJlmcfj3rw/UgZKVzo19_I/AAAAAAAABJ8/_GeP-aITFpQ/s1600/2013-08-05+19.40.49.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-VxJlmcfj3rw/UgZKVzo19_I/AAAAAAAABJ8/_GeP-aITFpQ/s1600/2013-08-05+19.40.49.jpg" height="320" width="240" /></a></div><br /><div style="text-align: center;"><b>Baked Strawberry Yellow Cupcakes (with Kefir frosting!!)</b></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-2XbKu0Sx3YY/UPr5FbxQHaI/AAAAAAAAA34/xPWlYixtHUc/s1600/lactarded.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-2XbKu0Sx3YY/UPr5FbxQHaI/AAAAAAAAA34/xPWlYixtHUc/s1600/lactarded.png" /></a></div><div style="text-align: left;"><b>&nbsp;</b>&nbsp; Jesse has been asking me to make him cupcakes for several weeks and I was feeling pretty awful that I hadn't yet so I needed to do something to wow him.&nbsp; Jesse has also been trying to do a gluten free diet to see if it will help with his light sensitivity...gluten free is not my area of expertise.&nbsp; Thankfully Jesse had a springboard for my creativity already determined: King Arthur Flour gluten free yellow cupcake mix!</div><div style="text-align: left;"><a href="http://2.bp.blogspot.com/-itKqRg1b5uU/UgZMqbknpFI/AAAAAAAABKM/Y8qSSGr5z9w/s1600/2013-08-05+19.02.05.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://2.bp.blogspot.com/-itKqRg1b5uU/UgZMqbknpFI/AAAAAAAABKM/Y8qSSGr5z9w/s1600/2013-08-05+19.02.05.jpg" height="200" width="150" /></a></div><div style="text-align: left;"><br /></div><div style="text-align: left;">&nbsp; The texture of this flour was very entertaining.&nbsp; It was sort of how you would imagine handling a package of fairy dust would feel.&nbsp; It was odd.&nbsp; It also makes some very delicious cupcakes!&nbsp; The way these became really magic though was with fresh strawberries.&nbsp; So lets talk ingredients and directions.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Ingredients: (for cupcakes)</b></div><ul><a href="http://1.bp.blogspot.com/-nirQu0IMdf0/Ug_sdbNCQoI/AAAAAAAABKs/_69T_pbDaiA/s1600/2013-08-05+19.40.49.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://1.bp.blogspot.com/-nirQu0IMdf0/Ug_sdbNCQoI/AAAAAAAABKs/_69T_pbDaiA/s1600/2013-08-05+19.40.49.jpg" height="320" width="240" /></a><li>1 box King Arthur Flour Gluten free yellow cake mix.</li><li style="text-align: left;">1/2 cup lactose free "butter"</li><li style="text-align: left;">2 tablespoons vegetable oil</li><li style="text-align: left;">4 eggs</li><li style="text-align: left;">2/3 cup lactose free milk</li><li style="text-align: left;">24 fresh strawberries</li></ul><b>Directions: (for cupcakes)</b><br /><ul><a href="http://3.bp.blogspot.com/-9Izj_B8fJAI/Ug_sfeHNMZI/AAAAAAAABK0/26OYdsPeCQk/s1600/2013-08-05+20.02.21.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://3.bp.blogspot.com/-9Izj_B8fJAI/Ug_sfeHNMZI/AAAAAAAABK0/26OYdsPeCQk/s1600/2013-08-05+20.02.21.jpg" height="320" width="240" /></a><li>Preheat the oven to 350F</li><li>Fill the cupcake pan with cupcake liners and slightly grease the top</li><li>Put the butter and oil together in an electric mixer bowl and beat together.</li><li>Mix in about half of the cupcake mix.&nbsp; Switch to the lowest speed and add the eggs one at a time and mix until completely blended.&nbsp;&nbsp;</li><li>Add 1/3 of the milk, mix, scrape bowl, add 1/3 of the remaining mix, mix, scrape bowl &amp; repeat until everything is added.</li><li>Rinse off your strawberries and remove the green tops.</li><li>Pour the cake mix into the cupcake liners until just barely more than half full.</li><li>Carefully place a strawberry in the center (choose a size or cut down to a size that will be just barely showing above the cake mix once placed)</li><li>Bake for 20 minutes and allow to cool before handling (about 10 minutes)</li></ul><b>Ingredients: (for Kefir vanilla frosting!!!!!)</b><br /><ul><li>1/2 cup lactose free "butter" at room temperature</li><li>3 cups powdered sugar</li><li>1 teaspoon vanilla extract</li><li>3-4 tablespoons kefir (depending on the consistency that you want)</li></ul><a href="http://1.bp.blogspot.com/-aDT7PFy85z8/Ug_shs9O6qI/AAAAAAAABK8/a1yWwAkJ4t0/s1600/2013-08-05+20.43.49.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://1.bp.blogspot.com/-aDT7PFy85z8/Ug_shs9O6qI/AAAAAAAABK8/a1yWwAkJ4t0/s1600/2013-08-05+20.43.49.jpg" height="320" width="240" /></a><b>Directions: (for Kefir vanilla frosting!!!)</b><br /><ul><li>Whip the butter until light and fluffy</li><li>Add the powdered sugar a little at a time until crumbly</li><li>Add the vanilla and mix briefly</li><li>Run the mixer on medium and add the kefir 1 tablespoon at a time until the desired consistency is reached</li><li>FROST THE CUPCAKES! </li></ul>These were absolutely freakin amazing.&nbsp; Biting into the cupcake was awesome because not only was the cake good but it was like there was a tiny bit of strawberry pie in the center, er mah gerd delicious!&nbsp; The frosting was awesomesauce.&nbsp; SOOO good.&nbsp; Jesse and I each had about 4 in one sitting.&nbsp; I'm salivating thinking about these cupcakes!&nbsp; I absolutely recommend making these and NOW.&nbsp; Of note, I struggle a frosting cupcakes...struggle.<br /><a href="http://1.bp.blogspot.com/-VHKNKNvZaeM/Ug_slL6tRbI/AAAAAAAABLE/ZwujGmCYGqY/s1600/2013-08-05+20.50.14.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://1.bp.blogspot.com/-VHKNKNvZaeM/Ug_slL6tRbI/AAAAAAAABLE/ZwujGmCYGqY/s1600/2013-08-05+20.50.14.jpg" height="320" width="240" /></a><br />Like Lactarded on&nbsp;<a href="http://www.facebook.com/lactarded" target="_blank">Facebook</a> and follow on Twitter @lac_tarded <br /><br /> As of 30 minutes ago I'm on a two week break from school between classes.&nbsp; WAHOO!!&nbsp; Hopefully that will mean cooking and baking activities will increase which also hopefully means blogging will increase!!<br /><br />Here are some gratuitous photos of Ghost puppy:<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-qcTV-vvOa1s/Ug_tQbft1rI/AAAAAAAABLQ/ZgEaBqjE8us/s1600/2013-08-04+14.31.32.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-qcTV-vvOa1s/Ug_tQbft1rI/AAAAAAAABLQ/ZgEaBqjE8us/s1600/2013-08-04+14.31.32.jpg" height="320" width="239" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-EWTOuDE0cmw/Ug_tUqLibCI/AAAAAAAABLY/Cu7-dWIk06U/s1600/2013-07-26+16.00.16.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-EWTOuDE0cmw/Ug_tUqLibCI/AAAAAAAABLY/Cu7-dWIk06U/s1600/2013-07-26+16.00.16.jpg" height="320" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-AxGIF6c7e7I/Ug_tYVHz6mI/AAAAAAAABLg/tyqLcbcILhQ/s1600/photo(109).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-AxGIF6c7e7I/Ug_tYVHz6mI/AAAAAAAABLg/tyqLcbcILhQ/s1600/photo(109).JPG" height="320" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-2UsFQA8G07k/Ug_tb1BL82I/AAAAAAAABLo/CHBJ7LDMRRE/s1600/photo(110).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-2UsFQA8G07k/Ug_tb1BL82I/AAAAAAAABLo/CHBJ7LDMRRE/s1600/photo(110).JPG" height="240" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-2Hkw9KkSAIM/Ug_td3m6YNI/AAAAAAAABLw/7GxXSViFFzk/s1600/photo(111).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-2Hkw9KkSAIM/Ug_td3m6YNI/AAAAAAAABLw/7GxXSViFFzk/s1600/photo(111).JPG" height="240" width="320" /></a></div><br /> <br /><ul></ul>Lactardhttp://www.blogger.com/profile/08207033412596326287noreply@blogger.com3tag:blogger.com,1999:blog-4786986239975243771.post-16285538150918096552013-07-18T03:56:00.000-07:002013-07-18T03:58:42.083-07:00Kefir<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-yHLIOfnBUfs/UefIiPuh2QI/AAAAAAAABJg/5dn4bzBibeA/s1600/photo(90).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-yHLIOfnBUfs/UefIiPuh2QI/AAAAAAAABJg/5dn4bzBibeA/s1600/photo(90).JPG" height="320" width="240" /></a></div><div style="text-align: center;"><a href="http://4.bp.blogspot.com/-2XbKu0Sx3YY/UPr5FbxQHaI/AAAAAAAAA34/xPWlYixtHUc/s1600/lactarded.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-2XbKu0Sx3YY/UPr5FbxQHaI/AAAAAAAAA34/xPWlYixtHUc/s1600/lactarded.png" /></a><b>Kefir! Probiotic gut goodness!</b></div><br />&nbsp; As Jenna Marbles would say "What ARE this?"&nbsp; That was my reaction to Kefir.&nbsp; At first I thought I couldn't have it because there was that 1% problem but then my husband tried it and was totally fine.&nbsp; So I tried and I'm totally fine!&nbsp; It my new morning routine and it's awesome to have the taste of yogurt back in my life!&nbsp; The lactose free yogurts are never really QUITE the same, ya know?<br />&nbsp; Their website actually states that it "alleviates" lactose intolerance....HUH!?&nbsp; I don't know about that yet but check it out! <a href="http://www.lifeway.net/Probiotics/" target="_blank">Lifeway: Kefir</a><br />&nbsp; I have not figured out the difference between 0 grams of lactose and 99% lactose free (how large is that 1%?!)&nbsp; BUT I have had a very distracting morning as you can see below :)<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-nceqPgaOik4/UefItJpDUhI/AAAAAAAABJo/dJ4owcYaTF4/s1600/photo(91).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-nceqPgaOik4/UefItJpDUhI/AAAAAAAABJo/dJ4owcYaTF4/s1600/photo(91).JPG" height="320" width="240" /></a></div><div style="text-align: center;"><b>Ghost!&nbsp; My 9 week old Samoyed!</b></div><div style="text-align: center;"><b>This is was what was so distracting this morning!</b></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/CcEQnPg40ao?feature=player_embedded' frameborder='0' /></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/IrXA1JdWOh8?feature=player_embedded' frameborder='0' /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Like on&nbsp;<a href="http://www.facebook.com/lactarded" target="_blank">Facebook</a> and follow me on twitter @ lac_tarded! </b></div>Lactardhttp://www.blogger.com/profile/08207033412596326287noreply@blogger.com0tag:blogger.com,1999:blog-4786986239975243771.post-17153443559329215172013-06-13T16:54:00.001-07:002013-06-13T16:54:31.949-07:00Who are you?<a href="http://4.bp.blogspot.com/-GIKh6_bZm2U/UajGbDKpNJI/AAAAAAAABHg/z-qvHk73SCo/s1600/lactarded.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-GIKh6_bZm2U/UajGbDKpNJI/AAAAAAAABHg/z-qvHk73SCo/s1600/lactarded.png" /></a>&nbsp; Who are you people?!&nbsp; I'm curious.&nbsp; My blog went from averaging about 50 hits a day to SUDDENLY averaging over 150 and as far up as 550 in one day sustained over the last several weeks.&nbsp; I view this as incredibly impressive since I figured I would be the only one to ever read my blog, well I also figured my mother would read it from time to time.&nbsp; Hi mom :). <br /><br />&nbsp; I'm so excited you are here!&nbsp; I'd love to hear about you all, even if you are a first timer.&nbsp; Drop a comment on a post, even if it's just a quick hi or I'm from such and such a place.&nbsp; If there is something you would like me to try to make and share then let me know!&nbsp; I'd love to make this more interactive...since you are all out there anyway!<br /><br /><br /><br />Follow me on twitter @ lac_tarded.<br />Like <a href="http://www.facebook.com/lactarded" target="_blank">Lactarded on Facebook!</a>Lactardhttp://www.blogger.com/profile/08207033412596326287noreply@blogger.com0tag:blogger.com,1999:blog-4786986239975243771.post-42575429440742008052013-06-10T14:34:00.000-07:002013-06-10T14:36:45.728-07:00Tofutti vs. Cream Cheese<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-55Z4jCBu_dg/UbZE8evz6PI/AAAAAAAABI8/schf7Kn9sso/s1600/P6040006.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-55Z4jCBu_dg/UbZE8evz6PI/AAAAAAAABI8/schf7Kn9sso/s1600/P6040006.jpg" height="320" width="240" /></a></div><a href="http://4.bp.blogspot.com/-GIKh6_bZm2U/UajGbDKpNJI/AAAAAAAABHg/z-qvHk73SCo/s1600/lactarded.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-GIKh6_bZm2U/UajGbDKpNJI/AAAAAAAABHg/z-qvHk73SCo/s1600/lactarded.png" /></a><br /><div style="text-align: center;"><br /><div style="text-align: left;"><b>Tofutti vs. Regular Cream Cheese</b></div></div><div style="text-align: center;"><br /></div><div style="text-align: left;">So this <a href="http://www.livinglactarded.com/2013/06/chocolate-cream-cheese-frosting.html">"cream cheese"</a> chocolate frosting is "skinny" compared to a regular cream cheese frosting.&nbsp; I thought this might be of interest to some of you.&nbsp; I posted about this related to "cheesecake" and thought we were due for a reminder!</div><div style="text-align: left;"><b> </b></div><div style="text-align: left;"><b><i style="font-weight: bold;">Cream Cheese Comparison: </i>(info collected from caloriecounter.com)<br /><b><i><br /></i></b><br />&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;Tofutti &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;vs. &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;Cream Cheese<br />serving size: &nbsp; &nbsp; &nbsp;2 tablespoons &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;1 ounce<br />calories: &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; 85 &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;100<br />cals from fat: &nbsp; &nbsp; 45 &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;81<br />total fat: &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; 5g &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;9g<br />saturated fat: &nbsp; &nbsp; &nbsp;2g &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;6g<br />Cholesterol: &nbsp; &nbsp; &nbsp; not listed &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;35mg<br />total carbs: &nbsp; &nbsp; &nbsp; &nbsp; 9g &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; 1g<br />sugars: &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; 2g &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;not listed<br />protein: &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;1g &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; 2g<br />Sodium: &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; 160mg &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;not listed<br /><br /></b>So one very important thing...1 tablespoon = 0.5 ounces soooo....these are comparable. &nbsp;There are pros and cons to both. &nbsp;If you're a diabetic the Tofutti would mean covering yourself with more insulin. &nbsp;However, if you are a calories/fats person then the Tofutti wins. &nbsp;To me...Tofutti looks healthier...but still definitely the definition of cream cheese, not so great for you but a nice treat :).<b></b></div><div style="text-align: left;"><b><br /> </b></div><div style="text-align: left;">Also, just for shiggles I thought I would share what I came home from work to find:</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-PRoDz-PjZGo/UbZFwlIeAnI/AAAAAAAABJM/flEu8eAtROs/s1600/photo(86).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-PRoDz-PjZGo/UbZFwlIeAnI/AAAAAAAABJM/flEu8eAtROs/s1600/photo(86).JPG" height="320" width="240" /></a></div><div style="text-align: left;">Dinner.&nbsp; The first year Jesse and I were together he took me fishing for my birthday.&nbsp; It was great little rainy day and we had a lot of fun.&nbsp; Even though I didn't get to go fishing today these little fish remind of that day.&nbsp; We caught a few fish and ate them that day.&nbsp; These little trout will be served with rice tonight and will be delicious :).</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Follow on Twitter @ lac_tarded</div><div style="text-align: left;"><a href="http://www.facebook.com/lactarded" target="_blank">Like Lactarded on Facebook</a></div>Lactardhttp://www.blogger.com/profile/08207033412596326287noreply@blogger.com0tag:blogger.com,1999:blog-4786986239975243771.post-66801996575612077702013-06-09T13:02:00.000-07:002013-06-09T13:02:40.823-07:00Chocolate Cream Cheese Frosting<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-le0sFrYhhMM/UbTZ2LWH8dI/AAAAAAAABIM/QrKRpn56ez4/s1600/P6040006.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-le0sFrYhhMM/UbTZ2LWH8dI/AAAAAAAABIM/QrKRpn56ez4/s1600/P6040006.jpg" height="320" width="240" /></a></div><div style="text-align: center;"><br /><b>Chocolate "Cream Cheese" Frosting</b></div><div style="text-align: center;"><b><br /></b></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-2XbKu0Sx3YY/UPr5FbxQHaI/AAAAAAAAA34/xPWlYixtHUc/s1600/lactarded.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-2XbKu0Sx3YY/UPr5FbxQHaI/AAAAAAAAA34/xPWlYixtHUc/s1600/lactarded.png" /></a></div><div style="text-align: left;"><b>&nbsp; </b>Best part of a cupcake?&nbsp; Frosting.&nbsp; What is frosting usually made with?&nbsp; Dairy.&nbsp; Not this time!&nbsp; This was pretty good.&nbsp; I definitely enjoyed it and will be tweaking it over time to make it better and better.&nbsp; I was pressed for time while making it so it was nice that it was super easy!&nbsp; If you have to throw something together fast that will also taste good to the non-lactarded this is definitely a recipe to keep in your back pocket.</div><div style="text-align: left;"><a href="http://4.bp.blogspot.com/-IGKqdI1gtX8/UbTb8LIkooI/AAAAAAAABIc/eSeBgtUwh3k/s1600/P6030001.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://4.bp.blogspot.com/-IGKqdI1gtX8/UbTb8LIkooI/AAAAAAAABIc/eSeBgtUwh3k/s1600/P6030001.JPG" height="150" width="200" /></a>&nbsp; Let's discuss the cupcakes for a quick minute.&nbsp; My love affair with Duncan Hines continues.&nbsp; Thank you Duncan Hines for making such great cake mixes that are dairy free!&nbsp; This cake mix is not only decadently chocolatey but also so moist and delicious!&nbsp; Talk about making it easy on myself too.&nbsp; Nothing is easier than a cake mix where you add a little water and oil and you're done.</div><div style="text-align: left;">&nbsp; So now let's move on to the frosting!</div><div style="text-align: left;"><b>Ingredients:</b></div><ul><a href="http://3.bp.blogspot.com/-JIdfsuMQxfM/UbTenPSDdFI/AAAAAAAABIs/Lj10ZoURMiI/s1600/photo(26).JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><li>3 cups "sour cream" - Lactaid makes some good stuff</li><li>2 teaspoons vanilla</li><li>1 (12 oz) bag of lactose free chocolate chips</li><li>3 tablespoons of Hershey's cocoa powder</li></ul><b>Directions:</b><br /><ul><li>Put the 3 cups of "sour cream" into your mixing bowl.</li><li>Put about half the bag of chocolate chips into a microwave safe bowl.</li><li>Microwave the chocolate chips for 1 minute, take out and stir</li><li>Repeat this until the chocolate chips are just barely melted (It is easy to burn chocolate this way)</li><li>Mix into the sour cream right away.</li><li>Repeat with the second half of the bag.</li><li>Mix in the 3 tablespoons of cocoa powder, you can add more or less depending on your taste buds!&nbsp; </li></ul>Make sure your cupcakes are cooled otherwise no matter what you use for frosting it will be a little runny.&nbsp; Once they are cooled frost and serve!&nbsp; <b>Tip:</b>&nbsp; Remember that sometimes less is more.&nbsp; I know that I'm always tempted to load on the frosting but not everybody likes that.&nbsp; If you are serving to a group then frost some lighter and some heavier.&nbsp; This way people will be able to pick up what looks right to them! <br /><br /><b>Follow me on Twitter @ lac_tarded</b><br /><b>Like on <a href="http://www.facebook.com/lactarded" target="_blank">Facebook</a>!!!</b><br /><br />Lactardhttp://www.blogger.com/profile/08207033412596326287noreply@blogger.com0tag:blogger.com,1999:blog-4786986239975243771.post-64079712673507502552013-06-09T08:37:00.001-07:002013-06-09T12:36:47.111-07:00Pop Rock Catastrophe<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-uk3l0DfAC64/UbSep3oTFsI/AAAAAAAABHs/RQ2VyICFByM/s1600/photo(24).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-uk3l0DfAC64/UbSep3oTFsI/AAAAAAAABHs/RQ2VyICFByM/s1600/photo(24).JPG" height="320" width="240" /></a></div><a href="http://4.bp.blogspot.com/-2XbKu0Sx3YY/UPr5FbxQHaI/AAAAAAAAA34/xPWlYixtHUc/s1600/lactarded.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-2XbKu0Sx3YY/UPr5FbxQHaI/AAAAAAAAA34/xPWlYixtHUc/s1600/lactarded.png" height="200" width="177" /></a><br />What the heck?!&nbsp; Your second main ingredient is "lactose?!!!"&nbsp; While shopping for a girlfriend's bachelorette gift I came across Pop Rocks.&nbsp; I LOVE Pop Rocks, or used to before I became lactarded.&nbsp; I haven't had them in years so I bought several packets so that I could have one for myself.&nbsp; I tossed a few in my mouth and began to enjoy the childish fun that Pop Rocks are.&nbsp; Jesse was with me and asked "What do they make Pop Rocks out of anyway?"&nbsp; Fun ruined.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-IM9ceCIOWic/UbShEnISRbI/AAAAAAAABH8/uPPfGPWRTmE/s1600/photo(25).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-IM9ceCIOWic/UbShEnISRbI/AAAAAAAABH8/uPPfGPWRTmE/s1600/photo(25).JPG" height="320" width="240" /></a></div><br />Lactardhttp://www.blogger.com/profile/08207033412596326287noreply@blogger.com0tag:blogger.com,1999:blog-4786986239975243771.post-63360135118810990322013-05-31T08:34:00.001-07:002013-05-31T09:18:30.814-07:00Grilled Corn<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-1m12GcUclu4/Uai-MVus2LI/AAAAAAAABGw/-IkQfoxZtrg/s1600/photo(21).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-1m12GcUclu4/Uai-MVus2LI/AAAAAAAABGw/-IkQfoxZtrg/s320/photo(21).JPG" width="320" /></a></div><div style="text-align: center;"></div><div style="text-align: center;"><b>Grilled Corn on the Cob</b></div><div style="text-align: center;"><br /></div><div style="text-align: left;"><a href="http://4.bp.blogspot.com/-2XbKu0Sx3YY/UPr5FbxQHaI/AAAAAAAAA34/xPWlYixtHUc/s1600/lactarded.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://4.bp.blogspot.com/-2XbKu0Sx3YY/UPr5FbxQHaI/AAAAAAAAA34/xPWlYixtHUc/s200/lactarded.png" width="177" /></a>&nbsp; Let me tell you, I was skeptical.&nbsp; I like the traditional way of cooking corn on the cob just fine but Jesse wanted to try something different.&nbsp; I was even less enthusiastic as I was reading how to do it and it was talking about it getting covered in ash (which did NOT happen).&nbsp; He was determined and he was cooking dinner so who I am to argue?&nbsp; Glad I didn't!</div><div style="text-align: left;">&nbsp; After work sitting outside in the sun at 80F while your husband grills some yummy dinner, doesn't get better than that!&nbsp; The only thing that would make it better is if we had a puppy.&nbsp; Looking like it will be the fall or winter before we get one though.&nbsp; The last litter that was born from the breeder that we are wait listed with was not as large as we had hoped so I don't think we will get one from the June 25th litter.&nbsp; I'm not a patient person by nature, I like instant gratification...which is probably why I love stalking the hit counter on this blog.&nbsp; <b>Anyway!</b></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Ingredients:</b></div><br /><ul><li>1-2 corn on the cobs per person</li><li>Enough water to submerge all the corn</li></ul><b>Directions:</b><br /><ul><a href="http://3.bp.blogspot.com/-rflSdlL71yM/UajCM-mrGOI/AAAAAAAABHA/7ok9nIatOJA/s1600/photo(22).JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-rflSdlL71yM/UajCM-mrGOI/AAAAAAAABHA/7ok9nIatOJA/s320/photo(22).JPG" width="320" /></a><li>Preheat your grill to 350F or a "medium" setting</li><li>Peel the top layers off the husk but <b>do not</b> remove the entire husk<b>&nbsp;</b> </li><li>Soak the corn for about 15 minutes in cold water</li><li>After soaking peel back the very tips of the husk and remove the silk</li><li>Spray the exposed corn with olive oil</li><li>Place on your now warmed up grill and rotate as needed to prevent from blackening</li><li>Cook for about 15 minutes</li><ul><li>Once the husk shows the silhouette of the corn then it's done!</li><li>Remove from heat so it doesn't over cook which will make it not yummy and mushy</li></ul></ul>The grilled corn was so good, didn't need to add butter or anything.&nbsp; It was sweet, snappy and delicious!&nbsp; Jesse also grilled some sweet potatoes as well as red &amp; green peppers, these were delicious.&nbsp; I force myself to eat peppers because I feel the need to increase my vegetable intake but I don't really like them.&nbsp; I REALLY liked these.&nbsp; The pork tenderloin he grilled was also very very very good and grilled to perfection.&nbsp; Good job babe!<br /><br /><b>Like on&nbsp;<a href="http://www.facebook.com/lactarded" target="_blank">Facebook!</a></b><br /><b>Follow on Twitter @ lac_tarded&nbsp;</b> <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-cOKZG6I48v0/UajCOaYO45I/AAAAAAAABHI/XnmgUU5THSc/s1600/photo(23).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-cOKZG6I48v0/UajCOaYO45I/AAAAAAAABHI/XnmgUU5THSc/s320/photo(23).JPG" width="240" /></a></div><br />Lactardhttp://www.blogger.com/profile/08207033412596326287noreply@blogger.com2tag:blogger.com,1999:blog-4786986239975243771.post-1583365285620649382013-05-28T17:32:00.000-07:002013-05-28T17:42:58.839-07:00Restaurant Review: Murphy's On The Green<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-qMTzQcWv2hQ/UaVFJ_ySm-I/AAAAAAAABF4/jgXf_RL_M3s/s1600/y2jciXcIMV.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="256" src="http://1.bp.blogspot.com/-qMTzQcWv2hQ/UaVFJ_ySm-I/AAAAAAAABF4/jgXf_RL_M3s/s320/y2jciXcIMV.jpg" width="320" /></a></div><div style="text-align: center;"></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><b>Restaurant Review: Murphy's On The Green</b><br /><b>Rating: Level Awesomesauce </b></div><div style="text-align: center;"></div><div style="text-align: left;">&nbsp; I turn 28 tomorrow, getting closer to 30!&nbsp; At least as of tomorrow Jesse will begin the time period where he is only 7 years older than I am and leaves the couple of months behind where he is "8 years" older than I am.&nbsp; I love to endlessly tease him about that.</div><div style="text-align: left;">&nbsp; Tonight we randomly decided to eat out.&nbsp; I had not eaten much all day and it was getting to be later than we usually eat and I was entering "hangry" land.&nbsp; Hangry = hungry + angry.&nbsp; Hangry is the phenomenon that seems to mostly affect women as their blood sugar gets low, or so I have noticed.</div><div style="text-align: left;">&nbsp; We landed at Murphy's which is a never fail good food place.&nbsp; They use local produce and are continuously switching up their menu to offer new and fresh tastes.&nbsp; The service is always professional and helpful and the atmosphere is warm, welcoming and comfortable.&nbsp; It is one of those places that doesn't have to pretend to be anything, it just is.&nbsp; It just is a more upscale without being snooty place to go with friends for drinks, enjoying the sports game, bringing a visiting intellectual who is also vegan, date, business lunch, or family dinner kind of place.&nbsp; It is everything.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-g68SemsY6AM/UaVLtBvxUwI/AAAAAAAABGI/x6S2nk5JTRw/s1600/murpy-s-on-the-green.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="239" src="http://3.bp.blogspot.com/-g68SemsY6AM/UaVLtBvxUwI/AAAAAAAABGI/x6S2nk5JTRw/s320/murpy-s-on-the-green.jpg" width="320" /></a></div><div style="text-align: left;">&nbsp; It's also warm and interesting.&nbsp; It might be the only place I have been to in a long time that is lit by incandescent bulbs and it is wonderful.&nbsp; I love the warm color of light the incandescent lights give off.&nbsp; They are just the right brightness without being even close to too bright or having that annoying hum of LED/fluorescent lights.&nbsp; Additionally, the walls are lined with books.&nbsp; Some of the books are just covers for show but many still contain their pages.&nbsp; If you happen to sit next to a wall with books then you should open a few, over the years patrons have left their own poetry, sayings, lines from other books, jokes...and the occasional inappropriate comment or drawing (it is walking distance to a college!).</div><div style="text-align: left;">&nbsp; The bar is excellent.&nbsp; The wait staff and bartenders are always knowledgeable about beer, wine and spirits.&nbsp; Today our waitress quickly picked up that my husband was looking for an "interesting" beer and steered him straight towards a hoppy beer he had never had and now has thoroughly enjoyed!</div><div style="text-align: left;"><a href="http://4.bp.blogspot.com/-UyMp55_Pb98/UaVMAopVhzI/AAAAAAAABGQ/-NykEvPVJAU/s1600/porkfpo-300x225.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://4.bp.blogspot.com/-UyMp55_Pb98/UaVMAopVhzI/AAAAAAAABGQ/-NykEvPVJAU/s1600/porkfpo-300x225.jpg" /></a>&nbsp; The food, always always always good and there is always something new and exciting to try.&nbsp; Check out the menu here: <a href="http://www.murphysonthegreen.com/dinner-menu/" target="_blank">Dinner-Menu</a>.&nbsp; Right up front our waitress knew what lactose intolerant was, big score.&nbsp; She clearly did not mind checking on the ingredients of the dish we wanted.&nbsp; Thank you for not making me feel like I'm a pain in the ass for something I can't help.&nbsp; She was polite, pleasant, and appropriately attentive.&nbsp; Jesse and I both got the Flounder Fish and Chips and LOVED it.&nbsp; We opted out of the coleslaw (just in case and to avoid her having to ask another question) so she offered up another fresh vegetable!&nbsp; It always peeves me a little when I can't eat something so the restaurant just leaves an empty spot on the plate.&nbsp; This may seem little but it was delicious, the vegetable was carrots.&nbsp; The carrots were steamed and presented in a light amount of olive oil, garlic, onion, and black pepper.&nbsp; SO GOOD.&nbsp; The carrots were still firm but not raw and the flavors were just so spot on.</div><div style="text-align: left;">&nbsp; Murphy's is definitely "polished casual" and everything else.&nbsp; Thank you Murphy's for an all around wonderful experience.&nbsp; I 100% recommend this restaurant to anyone and especially to those of us who have special diet needs.&nbsp; I know they will take care of you.&nbsp; One thing though: should always have Cabot cheddar!&nbsp; I love getting "The Murph Burger" which usually comes with American Cheese on it, which we lactards cannot eat.&nbsp; Occasionally Murphy's will use Cabot cheddar on one of their other dishes and I love those times because I ask for it on the burger! </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Visit their website: <a href="http://www.murphysonthegreen.com/" target="_blank">Murphy's On The Green</a></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Like Lactarded on <a href="http://www.facebook.com/lactarded" target="_blank">Facebook</a> and follow me on twitter @lac_tarded.&nbsp; Thanks for helping me cross 8,000 views!</div>Lactardhttp://www.blogger.com/profile/08207033412596326287noreply@blogger.com0tag:blogger.com,1999:blog-4786986239975243771.post-57112845795789103982013-05-26T07:51:00.000-07:002013-05-26T08:06:45.474-07:00Skinny Margarita<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-Owq83NuHtqM/UaIU1M_vE0I/AAAAAAAABEk/oOTmj2tMOME/s1600/P5250007.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-Owq83NuHtqM/UaIU1M_vE0I/AAAAAAAABEk/oOTmj2tMOME/s320/P5250007.jpg" width="240" /></a></div><br /><br /><br /><div style="text-align: center;"></div><br /><b>Skinny Margarita</b><br /><br /><div style="text-align: left;">&nbsp; So it's almost the end of May which means that summer is almost here!!!&nbsp; It also means I am on a 2 week break from my classes!&nbsp; I now only have one week left of this break though :(.&nbsp; The last time I blogged was apparently back in February...woops.&nbsp; Guess I fell of the blogging wagon huh?&nbsp; Here is a little bit of what I have been doing!</div><div style="text-align: left;"><b>&nbsp;&nbsp; </b>First of all I have been teaching nursing students during their pediatric clinical rotation.&nbsp; That was fun and very stressful.&nbsp; Met some incredible students and was really amazed at their level of compassion.&nbsp; I am admittedly very happy that it is over.&nbsp; It is a ton of work for only a few hours once a week.&nbsp; It is also fairly thankless in a way.&nbsp; I don't mind doing all the work for the students that appreciate it but the ones that take advantage or don't have any personal accountability...that is hard to deal with.</div><div style="text-align: left;">&nbsp; During this time I also started taking my first class for my Masters of Science in Nursing on the Nursing Administration track!&nbsp; Very excited about this!&nbsp; I have been wanting to get on with my education for a few years and I am happy to have finally started doing something.&nbsp; It may not be the perfect route for me but any higher education is a benefit in the long run.&nbsp; I have been learning so much and am very excited for the next class to start.&nbsp; What I have enjoyed about the program so far is that it isn't like undergrad.&nbsp; It's not about memorization - it's all about critical thinking and global thinking.&nbsp; Love it.</div><div style="text-align: left;">&nbsp; Jesse also has been forced onto short term disability related to his light sensitivity to LED lights.&nbsp; He has just started a website about this: <a href="http://www.lightsickness.com/" target="_blank">Light Sickness</a>.&nbsp; He is doing well at home and getting a lot of research in.&nbsp; We are very lucky to have a supportive medical team who are invested in helping him with this issue.&nbsp; To be honest, this is everyone's issue.&nbsp; Some research is showing that the light spectrum of LED lights is dangerous and causes permanent damage to your eyes.&nbsp; It also reduces your natural melatonin release thus causing insomnia.&nbsp; Do you read a kindle fire before bed?&nbsp; Do you use an iphone 4s or later?&nbsp; Do you have a macbook pro?&nbsp; Do you have a little difficulty sleeping?&nbsp; Hmm.&nbsp;&nbsp;</div><div style="text-align: left;">&nbsp; Also, I got a new job!&nbsp; But most importantly we put a deposit down to get a puppy!&nbsp; We have to get hypoallergenic but we are so excited to be bringing a samoyed puppy into our home as early as August (depending on the size of the litter born in June).&nbsp; Check out the breeder's site, they are amazing and careful breeders: <a href="http://www.whitemagicsamoyeds.com/" target="_blank">White Magic Samoyed</a>.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><a href="http://3.bp.blogspot.com/-y9RIbYbxM2Q/UaIgcS2bXZI/AAAAAAAABE4/Pgx51qsUijg/s1600/P5250006.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-y9RIbYbxM2Q/UaIgcS2bXZI/AAAAAAAABE4/Pgx51qsUijg/s320/P5250006.JPG" width="320" /></a>Should I get back to margaritas?&nbsp; Yes!</div><div style="text-align: left;"><i><b>Ingredients (makes 4 servings):</b></i></div><br /><ul><li>5oz tequila (We like hornitos: 323 calories)<i><b> </b></i></li><li>3oz triple sec (309 calories)</li><li>3oz fresh lime juice (16 calories)</li><li>1 pinch of white granulated sugar (1 calorie)</li><li>sea salt (for glass rim)</li><li>ice</li></ul><i><b>Directions:</b></i><br /><ul><a href="http://2.bp.blogspot.com/-3JNF1elcr4Y/UaIgZxE92-I/AAAAAAAABEw/KTsUNW1AUmc/s1600/P5250001.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-3JNF1elcr4Y/UaIgZxE92-I/AAAAAAAABEw/KTsUNW1AUmc/s320/P5250001.jpg" width="240" /></a><li>Squeeze out your limes, using a juicer makes it much more efficient!</li><li>Add your ice to a blender.</li><li>Pour in the lime juice.</li><li>Add the tequila.</li><li>Add the triple sec.</li><li>Add sugar.</li><li>Mix on the "ice crush" option.</li><li>Take one of the limes and rub it on the rim of the glass.</li><li>Pour some salt in a bowl.</li><li>Put the rim of your glass in the bowl and cover it with salt.</li><li>Pour your margarita in and drink!</li></ul>&nbsp; You know have a skinny margarita!&nbsp; A single serving of a regular margarita can have up to as much as 504 calories!&nbsp; A single serving of this margarita is only about 162 calories!&nbsp; It also tastes great especially with all of that fresh lime juice!&nbsp; Just think of the calories you are burning if your juicer is like mine...well maybe not haha!<br /><br />Hopefully I will be blogging again soon!&nbsp; Give this a try and leave me some comments!&nbsp; Check out the <a href="http://www.facebook.com/lactarded" target="_blank">Facebook page</a> and follow me on twitter @lac_tarded<br /><br /><a href="http://www.facebook.com/lactareded" target="_blank"><span style="color: black;"> </span></a><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-unP_9823EK8/UaIk-eqBk2I/AAAAAAAABFY/5NQvsNJLDEU/s1600/photo(19).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-unP_9823EK8/UaIk-eqBk2I/AAAAAAAABFY/5NQvsNJLDEU/s320/photo(19).JPG" width="240" /></a></div><br />Lactardhttp://www.blogger.com/profile/08207033412596326287noreply@blogger.com2tag:blogger.com,1999:blog-4786986239975243771.post-41104727057014419942013-02-06T18:31:00.000-08:002013-05-26T08:06:10.056-07:00Soft Pretzels Again<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-EaUlvsPbM8M/URK2TzxwtWI/AAAAAAAABB4/W5wzhLlsAuE/s1600/P2030026.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-EaUlvsPbM8M/URK2TzxwtWI/AAAAAAAABB4/W5wzhLlsAuE/s320/P2030026.JPG" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"></div><br /><br /><div class="" style="clear: both; text-align: center;"><b>Soft Pretzels</b></div><div class="" style="clear: both; text-align: center;"><b>(again!)</b></div><div class="" style="clear: both; text-align: left;">I was recently very excited to receive a comment on my original pretzels post about a reader trying out the recipe and having fun as well as success!&nbsp; I shared my excitement with Jesse who immediately said he wanted me to make them again because he loved them so much.&nbsp; I figured it would be good Super Bowl food so I told him I would.</div><div class="" style="clear: both; text-align: left;">I did not think about the time factor though...we went snowboarding the day of the Super Bowl so by the time we got home I only had 2.5 hours left to make not only the pretzels but also to prep buffalo chicken, bake the buffalo chicken and then put together the buffalo chicken pizza which I had also promised Jesse for the Super Bowl.&nbsp; Sheesh!</div><div class="separator" style="clear: both; text-align: left;"><a href="http://3.bp.blogspot.com/-Wp0Qapwo7YY/URK2LforyXI/AAAAAAAABBA/gT1KBeP5xk8/s1600/P2030012.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-Wp0Qapwo7YY/URK2LforyXI/AAAAAAAABBA/gT1KBeP5xk8/s320/P2030012.JPG" width="320" /></a>To make things go quicker I decided to try preparing the dough in my bread maker so I could work on other things while that was going on.&nbsp; BEST IDEA EVER.&nbsp; Worked amazingly.&nbsp; So just for ease I'll list the ingredients here again but then share the link to the original directions while listing the bread making directions here.</div><div class="separator" style="clear: both; text-align: left;"><a href="http://3.bp.blogspot.com/-0skz9qrj-VY/URK2LmgWpgI/AAAAAAAABBE/OT1JbrFC9Bw/s1600/P2030013.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-0skz9qrj-VY/URK2LmgWpgI/AAAAAAAABBE/OT1JbrFC9Bw/s320/P2030013.JPG" width="320" /></a><b>Ingredients:</b></div><ul><a href="http://1.bp.blogspot.com/-_pJMfN4sX5Q/URK2MNOTbGI/AAAAAAAABBM/LQKOgjO5m_M/s1600/P2030014.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-_pJMfN4sX5Q/URK2MNOTbGI/AAAAAAAABBM/LQKOgjO5m_M/s320/P2030014.JPG" width="320" /></a><li>Dough</li><ul><li>2.5 cups all-purpose flour</li><li>1 teaspoon salt</li><li>1 teaspoon sugar</li><li>2.25 teaspoons instant yeast</li><li>7/8 to 1 cup warm water - use the larger amount in the winter and the smaller amount in the summer (somewhere in between in the spring and fall). </li></ul><li>Topping</li><ul><li>1 cup boiling water</li><li>2 tablespoons baking soda</li><li>coarse, kosher or pretzel salt</li><li>3 tablespoons unsalted butter, melted</li></ul></ul><b>Directions (using a bread machine):</b><br /><ul><a href="http://3.bp.blogspot.com/-yoO31ick4bI/URK2RRC4-2I/AAAAAAAABBg/6JxX9255APo/s1600/P2030022.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-yoO31ick4bI/URK2RRC4-2I/AAAAAAAABBg/6JxX9255APo/s320/P2030022.jpg" width="240" /></a><li>Place all of your ingredients into the pan of the bread machine (mine has a spot to put yeast separate and the machine will drop it in at the right time).&nbsp; Add water then dry ingredients, creating a little "nest" for the yeast.</li><li><b>Program your machine for dough or manual and let it proceed through the kneading cycle and then cancel the machine.</b></li><li><b>Flour the dough a little.</b></li><li><b>Place dough in a plastic bag and let it rest for 30 minutes.&nbsp;</b></li><li><span id="Instructions">While the dough rests start preparing the topping by boiling the water and adding the baking soda.</span></li><li><span id="Instructions">Stir the baking soda until completely dissolved.</span></li><li><span id="Instructions">Set the mixture aside to cool.</span></li><li><span id="Instructions">Preheat the oven to 475F and prep a baking sheet with vegetable oil.</span></li><li><span id="Instructions">Now, transfer your dough to a lightly greased work surface and gently divide it into eight equal pieces, let these pieces rest (uncovered) for 5 minutes.</span></li><li><span id="Instructions">Pour the baking soda/water in a 9" pan.</span></li><li>Roll each piece of dough into a long thing rope, gently (don't mash it around too much)</li><li>Twist into your pretzel shape.</li><li>Place into the baking soda water and spoon it over the tops, leave in the water for 2 minutes and then place on the baking sheet (this is what gives the pretzel its color)</li><li>Sprinkle with sea salt, allow to rest for 10 minutes</li><li>Bake for 8-9 minutes (until golden brown)</li><li>Remove from oven and done!</li></ul>These were awesome.&nbsp; What was even more awesome is that my girls Hillary and Angela were there helping out and enjoying the Super Bowl with Jesse and I.&nbsp; The other cool thing that happened is I ate mushrooms and liked them!&nbsp; Angela made a really yummy stuffed mushroom dish that I LOVED.&nbsp; By the way Angela...send me the recipe!<b>&nbsp; </b>I did happen to take a quick photo :)<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-v3J2-GwkLg4/URMImkgxLdI/AAAAAAAABCw/kTnUc1XQ7BA/s1600/P2030018.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-v3J2-GwkLg4/URMImkgxLdI/AAAAAAAABCw/kTnUc1XQ7BA/s320/P2030018.JPG" width="320" /></a></div><br />So long Super Bowl black out story short these pretzels were awesome.&nbsp; We ate them with a little honey mustard dipping sauce.&nbsp; Yum yum yum!&nbsp; If you're interested in making these but don't have a bread machine or just want to do it more by hand here is the post with different directions: <a href="http://www.livinglactarded.com/2011/12/soft-pretzels.html">Soft Pretzels</a><br /><br />Like on&nbsp;<a href="http://www.facebook.com/lactarded" target="_blank">Facebook: Lactarded</a><br />Follow on Twitter @lac_tarded <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-EaUlvsPbM8M/URK2TzxwtWI/AAAAAAAABB4/W5wzhLlsAuE/s1600/P2030026.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-EaUlvsPbM8M/URK2TzxwtWI/AAAAAAAABB4/W5wzhLlsAuE/s320/P2030026.JPG" width="320" /></a></div><br /><br /><br /><div class="separator" style="clear: both; text-align: left;"><b><a href="http://www.kingarthurflour.com/recipes/hot-buttered-soft-pretzels-recipe" target="_blank">King Arthur Flour Recipe Here</a>&nbsp;</b></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-upEnItYF3us/UaIkoGeUfQI/AAAAAAAABFQ/03paJiQcBrA/s1600/photo(20).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-upEnItYF3us/UaIkoGeUfQI/AAAAAAAABFQ/03paJiQcBrA/s320/photo(20).JPG" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: left;"><br /></div><br /><div style="text-align: center;"></div><div class="separator" style="clear: both;"><b>(Made these for Jesse for Valentine's Day) </b></div><br /><div class="separator" style="clear: both; text-align: left;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div>Lactardhttp://www.blogger.com/profile/08207033412596326287noreply@blogger.com1tag:blogger.com,1999:blog-4786986239975243771.post-63731337833777667702013-02-02T07:58:00.005-08:002013-04-19T18:50:42.838-07:00Rosemary & Olive Oil Bread<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-XgFEzE-x4EE/UQxatVYMumI/AAAAAAAAA-s/WoPlM7NMoa8/s1600/P1300025.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-XgFEzE-x4EE/UQxatVYMumI/AAAAAAAAA-s/WoPlM7NMoa8/s320/P1300025.JPG" width="320" /></a></div><br /><br /><br /><div style="text-align: center;"></div><br /><div style="text-align: center;"><b>Rosemary &amp; Olive Oil Bread</b><br /></div>I have been so hesitant to try to make bread because people are always talking about how difficult it is!&nbsp; So while searching some blogs I came across this blog and thought I would try out the recipe! <a href="http://www.ahintofhoney.com/2011/04/rosemary-olive-oil-bread.html" target="_blank">A Hint of Honey</a><br /><div style="text-align: left;"><br /></div><div style="text-align: left;">This was actually pretty easy!&nbsp; I was extremely impressed with the result and it tasted delicious!&nbsp; Jesse loved it which is always my goal, to make something he will really like :).</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Ingredients:</b></div><br /><ul><li>1 cup warm water </li><li>1 tablespoon sugar</li><li>2 teaspoons active dry yeast</li><li>1 tsp salt</li><li>2 tsp dried rosemary</li><li>1 pinch garlic powder</li><li>1 pinch dried oregano</li><li>1 pinch dried basil</li><li>1/4 tsp freshly ground black pepper</li><li>2 tbsp extra virgin olive oil</li><li>1.5 cups white whole wheat flour</li><li>1/2 cup bread flour (+ extra for kneeding)</li><li>1 egg + 1 tablespoon water</li><li>dried rosemary for sprinkling</li></ul><b>Directions:</b><br /><ul><li>Take a big bowl and combine the warm water, sugar, and yeast.</li></ul><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-9FTTYhFji3s/UQ01cK49OlI/AAAAAAAAA_Y/jaiJmAFqM_g/s1600/P1300004.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-9FTTYhFji3s/UQ01cK49OlI/AAAAAAAAA_Y/jaiJmAFqM_g/s320/P1300004.jpg" width="240" /></a></div><ul><li>Let this sit 10 minutes to "proof" which apparently means activating it.</li><li>Stir in the salt, rosemary, garlic, oregano, basil, black pepper, olive oil, and whole wheat flour.&nbsp;</li><li>Add the bread flour and stir until the dough forms a very sticky ball </li></ul><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-Ep1J2qAP7l0/UQ01yDN3fUI/AAAAAAAAA_g/NC_q4MB-afw/s1600/P1300010.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-Ep1J2qAP7l0/UQ01yDN3fUI/AAAAAAAAA_g/NC_q4MB-afw/s320/P1300010.JPG" width="320" /></a></div><ul><li>Knead this ball on a lightly floured surface (use bread flour) for about 5 minutes, adding more bread flour as needed to prevent sticking (will become smooth)</li></ul><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-m2MaaLBbBvQ/UQ015XTx9HI/AAAAAAAAA_o/r8CoHL3Z3Q4/s1600/P1300013.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-m2MaaLBbBvQ/UQ015XTx9HI/AAAAAAAAA_o/r8CoHL3Z3Q4/s320/P1300013.JPG" width="320" /></a></div><ul><li>Grease a bowl with a light amount of olive oil</li><li>Place your dough ball into the greased bowl, cover and let rise (About 1 hour)</li></ul><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-8btkhfoicDw/UQ01-UxHA3I/AAAAAAAAA_w/RzvJycw8Doc/s1600/P1300016.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-8btkhfoicDw/UQ01-UxHA3I/AAAAAAAAA_w/RzvJycw8Doc/s320/P1300016.JPG" width="320" /></a></div><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-ltm7ya_lP5M/UQ02JOZrUdI/AAAAAAAAA_4/ARCSGY9bGgE/s1600/P1300018.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-ltm7ya_lP5M/UQ02JOZrUdI/AAAAAAAAA_4/ARCSGY9bGgE/s320/P1300018.JPG" width="320" /></a></div><ul><li>Punch down the dough and reform into a ball.&nbsp;</li><li>Lightly grease a pizza stone with olive oil and place your dough in the middle; cover again and let rise until it doubles in size (about 45 minutes)</li><li>Preheat your oven to 400F</li><li>Create egg wash by whisking your egg and 1 tablespoon water together.</li><li>Once the dough has finished rising brush the top with the eff wash and sprinkle with some dried rosemary.</li></ul><div class="separator" style="clear: both; text-align: center;">&nbsp;<a href="http://1.bp.blogspot.com/-RbwrRn7sWcg/UQ02Q04ru-I/AAAAAAAABAA/konfxn6Ag6A/s1600/P1300022.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-RbwrRn7sWcg/UQ02Q04ru-I/AAAAAAAABAA/konfxn6Ag6A/s320/P1300022.JPG" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-Vgc13JvXHcA/UQ02SRz7LaI/AAAAAAAABAI/Jt8Sm_l84xQ/s1600/P1300024.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-Vgc13JvXHcA/UQ02SRz7LaI/AAAAAAAABAI/Jt8Sm_l84xQ/s320/P1300024.JPG" width="320" /></a></div><ul><li>Meanwhile, preheat oven (and pizza stone) to 400 F. Once the dough has risen, gently brush the top with egg wash and sprinkle with dried rosemary.</li><li>Place your bread in the oven for 20ish minutes until the top is golden brown and the bread sounds hollow when tapped.</li></ul>This was super easy and it turned out so yummy!&nbsp; I'm excited to use this recipe again to make the rosemary flavor but also to try out other things (maybe a cranberry and walnut!).&nbsp; It turned out the perfect density and moistness too.&nbsp; Nothing I would change!&nbsp; Give it a try and let me know what you think!<br /><br /><div style="text-align: center;"><b>Like this blog on&nbsp;<a href="http://www.facebook.com/lactarded" target="_blank">Facebook</a> and follow on Twitter @lac_tarded </b></div>Lactardhttp://www.blogger.com/profile/08207033412596326287noreply@blogger.com2tag:blogger.com,1999:blog-4786986239975243771.post-50655014006453087982013-01-29T05:53:00.003-08:002013-01-29T05:53:21.603-08:00Sweet Turkey Sausage and Kale Soup<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-0h8DE24DF6A/UQfJWdCNVYI/AAAAAAAAA8k/NX6AaJd5z48/s1600/P1280029.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-0h8DE24DF6A/UQfJWdCNVYI/AAAAAAAAA8k/NX6AaJd5z48/s320/P1280029.JPG" width="320" /></a></div><div style="text-align: center;"><b>&nbsp;</b></div><div style="text-align: center;"><b>Sweet Turkey Sausage &amp; Kale Soup</b></div><div style="text-align: center;"><br /></div><div style="text-align: left;">&nbsp; Yesterday I got it into my head that I wanted to make soup, specifically kale soup because it seems to be the kind of in thing lately.&nbsp; I have never had kale before so I was a little worried about picking a recipe.&nbsp; As I was meandering through blogs and recipes it started to snow those big white soft flakes and it was just so beautiful.&nbsp; I was sitting on my couch, in front of the pellet stove and drinking my coffee when I came across this one blog that was BASHING my beloved snow!&nbsp; It's a great blog even if the writer is a bit confused about snow ;) <a href="http://www.wineandglue.com/2012/11/warm-sausage-kale-soup.html" target="_blank">Wine and Glue</a></div><div style="text-align: left;">&nbsp; Jesse and I were also planning on going to the gym after he got done with work so I figured this recipe would be great since it was so high in protein.&nbsp; After getting our sweat on we picked up the ingredients, came home, cranked the music up and I started cooking &amp; dancing in the kitchen!&nbsp; This didn't take very long at all to make especially considering how distracting singing and dancing is haha.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Ingredients:</b></div><div style="text-align: left;"><a href="http://2.bp.blogspot.com/-GgVgAnPhzaI/UQfS189urgI/AAAAAAAAA9Y/eOGTGb2RsXs/s1600/P1280014.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://2.bp.blogspot.com/-GgVgAnPhzaI/UQfS189urgI/AAAAAAAAA9Y/eOGTGb2RsXs/s200/P1280014.JPG" width="200" /></a><ul><li>1.25lb Lean Sweat Italian Sausage</li><li>1/4 tsp crushed red pepper flakes</li><li>4 garlic cloves, minced</li><li>1 small sweet white onion</li><li>1 bunch of kale</li><li>1/4 tsp of grated nutmeg</li><li>32oz of chicken broth</li><li>1 cup whole wheat noodles</li><li>1 (15oz) can Northern Beans<b></b></li></ul><b><br />Directions: (This recipe is adapted)</b></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-V8duqBEKCTs/UQfS-jk0dPI/AAAAAAAAA9o/k3pcZsFUbxk/s1600/P1280017.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-V8duqBEKCTs/UQfS-jk0dPI/AAAAAAAAA9o/k3pcZsFUbxk/s320/P1280017.JPG" width="320" /></a></div><div style="text-align: left;"><ul><li>Wash Kale, remove stems and discard.&nbsp; Shred kale leaves and set aside.</li><li>Open beans and empty into strainer, rinse and set aside. </li></ul><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-r-jO1EIZAos/UQfS4DVFyVI/AAAAAAAAA9g/UpZpbq_Kej0/s1600/P1280016.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-r-jO1EIZAos/UQfS4DVFyVI/AAAAAAAAA9g/UpZpbq_Kej0/s320/P1280016.JPG" width="320" /></a></div><ul><li>Chop up onions, set aside. </li><li>Take a larger pot and grease with olive oil.</li><li>Remove the sausage meat from its casings and cook in pot until almost all of the pink is gone, remember to stir occasionally.</li></ul><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-fpiK0Vipyx4/UQfSwjRuWgI/AAAAAAAAA9Q/uOSbiv_S7aY/s1600/P1280011.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-fpiK0Vipyx4/UQfSwjRuWgI/AAAAAAAAA9Q/uOSbiv_S7aY/s320/P1280011.JPG" width="320" /></a></div><ul><li>Add red pepper, garlic and onion and cook until onions become tender.</li></ul><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-1gaS7QqYOOY/UQfTGo4u_YI/AAAAAAAAA9w/QUKQUM-g1Rs/s1600/P1280020.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-1gaS7QqYOOY/UQfTGo4u_YI/AAAAAAAAA9w/QUKQUM-g1Rs/s320/P1280020.JPG" width="320" /></a></div><ul><li>Now add the kale, nutmeg and season with sea salt and pepper.&nbsp; Cook until kale begins to look "wilted."</li></ul><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-K9XXtkOB8uo/UQfTMUwmU1I/AAAAAAAAA94/_ikrW-d6RGQ/s1600/P1280024.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-K9XXtkOB8uo/UQfTMUwmU1I/AAAAAAAAA94/_ikrW-d6RGQ/s320/P1280024.JPG" width="320" /></a></div><ul><li>Add the chicken broth and bring to a boil.</li></ul><div style="text-align: center;"><a href="http://4.bp.blogspot.com/-uxvwTGLikyE/UQfTRrlPzJI/AAAAAAAAA-A/7_-FUll8VI8/s1600/P1280026.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-uxvwTGLikyE/UQfTRrlPzJI/AAAAAAAAA-A/7_-FUll8VI8/s320/P1280026.JPG" width="320" /></a> </div><ul><li>Add the noodles and cook per package directions (stirring frequently), about 2 minutes shy of complete..</li><li>Add the beans and cook until beans are warmed through (about the 2 remaining minutes)</li><li>Serve and enjoy!</li></ul>One word of advice: don't go crazy with the pepper, salt and pepper are things people can add individually.&nbsp; I made this to my taste knowing that Jesse could add more pepper if he wanted (he is pepper lover).</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Anyway, this is a very very tasty soup, I was pleasantly surprised!&nbsp; As I mentioned earlier I was skeptical about the kale thing but now I'm completely into it.&nbsp; I don't know how it would go over in salad or anything but it is definitely very good in this soup.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">So on the snowy day where I was feeling like I was battling a little cold this was the perfect way to end it.&nbsp; Snuggled on the couch, in front of the pellet stove with husband.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Give this one a try and let me know how you liked it!&nbsp; Comment below!</div><div style="text-align: left;"><b>Like <a href="http://www.facebook.com/lactarded" target="_blank">Lactarded on Facebook!</a></b></div><b>Follow on twitter @lac_tarded</b>Lactardhttp://www.blogger.com/profile/08207033412596326287noreply@blogger.com0tag:blogger.com,1999:blog-4786986239975243771.post-14980441542553541912013-01-28T07:14:00.000-08:002013-02-06T11:56:46.232-08:00Buffalo Chicken Pizza<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-N3U8O638jMY/URK1VvAD8vI/AAAAAAAABA4/fVQs2WBrJRQ/s1600/P2030020.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-N3U8O638jMY/URK1VvAD8vI/AAAAAAAABA4/fVQs2WBrJRQ/s320/P2030020.JPG" width="320" /></a></div><div style="text-align: center;"></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><b>Buffalo Chicken Pizza (Or as I call it: "Za")</b></div><div style="text-align: left;"><b>&nbsp;</b>&nbsp;</div><div style="text-align: left;">Who doesn't love Za?&nbsp; I love Za!&nbsp; In honor of the Ravens AGAIN playing the Patriots for the AFC Championship I decided to make some Buffalo Chicken Pizza!&nbsp; Guess I need to do this every time they play now because clearly it was the reason that they won!&nbsp; As the add on TV says: "It's not weird if it works."</div><div style="text-align: left;"><br /></div><div style="text-align: left;">I already know some things I would do differently so I'm just going to pretend like I did them that way in the directions and give you the benefit of my "mistakes."</div><div style="text-align: left;"><br /></div><div style="text-align: left;">I made two different ones: a buffalo chicken and red onion pizza and a buffalo chicken and pineapple pizza.&nbsp; I personally loved the pineapple one, the sweet and spicy combo was really really good.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Ingredients:</b></div><br /><ul><a href="http://2.bp.blogspot.com/-quorFWJnUYc/UP3hD0ZZSZI/AAAAAAAAA7M/ZMpkkjizcIM/s1600/photo(15).JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://2.bp.blogspot.com/-quorFWJnUYc/UP3hD0ZZSZI/AAAAAAAAA7M/ZMpkkjizcIM/s200/photo(15).JPG" width="150" /></a><li>pre-made pizza crust (I used a sourdough crust because the flavor would really compliment the buffalo)</li><li>tomato sauce</li><li>1 bag shredded cheddar cheese (the sharp cheddar flavor also compliments the buffalo very well)</li><li>1 chicken breast</li><li>Sweet Baby Rays buffalo sauce</li><li>3/4 cups flour</li><li>1 teaspoon garlic powder</li><li>1 teaspoon salt</li><li>1 teaspoon chipolte chile powder (also picked to compliment the buffalo sauce and make it more smokey as opposed to chili powder making it more spicy)</li><li>Pizza blend of spices (pretty much basil and oregano)&nbsp;<b> </b></li></ul><b>Directions:</b><br /><ul><a href="http://1.bp.blogspot.com/-mJjUqGi7YmI/UP3hD5iGVcI/AAAAAAAAA7U/huu1-IRmYUg/s1600/photo(14).JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-mJjUqGi7YmI/UP3hD5iGVcI/AAAAAAAAA7U/huu1-IRmYUg/s320/photo(14).JPG" width="320" /></a><li>Cut your chicken into bite sized cubes</li><li>Fill zip-loc bag with flour, garlic powder, salt, and chipolte chile &amp; shake to mix</li><li>Add your chicken to the bag and shake until completely covered.</li><li>Cover a baking sheet with tinfoil and preheat oven to 350F</li><li>Dip your bite sized pieces of chicken into buffalo sauce and place on baking sheet</li><li>Bake chicken pieces until cooked through, approximately 20 minutes</li><li>While chicken is baking begin putting together your pizza</li><li>Pour about 1/2 can of tomato sauce into center of your dough</li><li>spread in circular motions across the crust, don't be obsessed with perfect and don't be afraid of the edge</li><li>sprinkle on your pizza seasoning, use a little or a lot, it's up to you! </li><li>evenly sprinkle on your cheese, again don't be afraid of the edge</li><li>add whatever other toppings you want, keeping in mind space for the chicken</li><li>When the chicken is done remove it and set oven temp to the dough's packing cooking directions</li><li>evenly spread your chicken on top of the pizza</li><li>place the pizza in the oven and cook as directed by the dough's packaging</li><li>Remove, cut and allow to cool</li><li>most importantly: Eat &amp; Enjoy</li></ul><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-zVY4QBHV7vg/UP3hCRse4OI/AAAAAAAAA60/qil5r5n-nQQ/s1600/photo(12).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-zVY4QBHV7vg/UP3hCRse4OI/AAAAAAAAA60/qil5r5n-nQQ/s320/photo(12).JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-7a5UuwLG1Q8/UP3hCi39NiI/AAAAAAAAA68/0wS8HuuSWOo/s1600/photo(11).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-7a5UuwLG1Q8/UP3hCi39NiI/AAAAAAAAA68/0wS8HuuSWOo/s320/photo(11).JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/--oHn-zCngio/UP3hF4alK5I/AAAAAAAAA7k/2sh0M4yh-Ms/s1600/photo(8).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/--oHn-zCngio/UP3hF4alK5I/AAAAAAAAA7k/2sh0M4yh-Ms/s320/photo(8).JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-7RqPavAMrzI/UP3hGHtSoyI/AAAAAAAAA7o/n6--bfngMcM/s1600/photo(7).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-7RqPavAMrzI/UP3hGHtSoyI/AAAAAAAAA7o/n6--bfngMcM/s320/photo(7).JPG" width="320" /></a></div>For those of you that have been paying attention to the blog you will pretty much notice the similarities between this post and the buffalo wings post, keep it simple stupid and if something works then just stick to it! <br /><br />This was delicious pizza!&nbsp; I made a little extra chicken by accident so Jesse used it to make us buffalo chicken salad this week!&nbsp; Can you tell we love buffalo?! <br /><br />This would be a great addition to the buffalo wings for your Super Bowl Party!!!<br /><br /><b>Like on Facebook!</b><br /><b>Follow on Twitter @lac_tarded</b><br /><br /><b>Stay tuned for the new .com! </b>Lactardhttp://www.blogger.com/profile/08207033412596326287noreply@blogger.com0tag:blogger.com,1999:blog-4786986239975243771.post-14826555719766380472013-01-20T09:17:00.000-08:002013-01-20T09:17:04.046-08:00Amazing & Easy Turkey Recipe<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-WsqtMQ4RArY/UPo4WHwrckI/AAAAAAAAA3I/6ZDHxOD0ZGQ/s1600/PB240007.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-WsqtMQ4RArY/UPo4WHwrckI/AAAAAAAAA3I/6ZDHxOD0ZGQ/s320/PB240007.JPG" width="320" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><b>The Martha Stewart Turkey gone Lactarded</b></div><div style="text-align: center;"><br /></div><div style="text-align: left;">Yes, this is a very very very late Thanksgiving post.&nbsp; I only have the one photo of this endeavor so it kind of got lost in all my photos and I just saw it so I thought I should make good on my promise to post about it!</div><div style="text-align: left;"><br /></div><div style="text-align: left;">This Thanksgiving was my first time cooking a turkey and I did NOT want to fail at it, who does?&nbsp; I even bought the expensive local organic never frozen turkey...as I was informed later those are not always reliably good.&nbsp; Thankfully this local organic farm IS reliable and highly recommended BUT next year I'm going with the MUCH less expensive butterball.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Ingredients (The recipe is for a 20lb Turkey, I got a 14lb to serve 8)</b></div><div style="text-align: left;"><ul><li>1 turkey, talk with your meat counter helper for a good size recommendation</li><li>1.5 cups butter substitute: melted</li><li>4 tablespoons butter substitute at room temp</li><li>1 bottle of dry white wine</li><li>2 teaspoons salt</li><li>2 teaspoons freshly ground pepper</li><li>Pepperidge Farm stuffing (Some of theirs are lactose free!)</li></ul><b>Materials:</b></div><div style="text-align: left;"><ul><li>Cheesecloth</li><li>kitchen string</li><li>toothpicks</li><li>thermometer (I like the traditional ones, so much more accurate and durable!)</li><li>turkey baster</li></ul><b>Directions:</b></div><div style="text-align: left;"><ul><li>Place your oven rack on lowest level</li><li>Preheat oven to 425F </li><li>Rinse your turkey with cool water + dry with paper towels</li><li>Tuck the wings under the body and place breast side up in a roasting pan (one with a ridged bottom) </li><li>Warm the butter and white wine together and soak your cheesecloth in it (enough cheesecloth to cover your turkey)</li><li>Take some butter substitute and rub over turkey</li><li>Season the turkey with pepper and salt </li><li>Place rack on lowest level in oven and heat to 425 degrees</li><li>Prepare your stuffing (I added 1 red apple and raisins to the Pepperidge Farm boxed stuffing)</li><li>Stuff your bird JUST before putting in the oven and don't forget about the neck space</li><li>Take the extra neck skin and flap it over the neck opening, secure with toothpicks (almost like they are woven in)</li><li>Loosely tie the legs together with cooking twine</li><li>Cover the turkey with your cheesecloth that has been soaking</li><li>Place turkey in oven and cook for 30 minutes</li><li>Take baster and wet cheesecloth (while turkey is in the oven), reduce heat to 350F</li><li>Wet the cheesecloth every 30 minutes until Turkey has been cooking for 2 hours</li><li>Remove and discard cheesecloth and baste turkey with pan juices (you may need to remove from oven for this)</li><li>Insert a thermometer into the thickest part of the turkey meat, avoiding bones</li><li>Cook for at least a half hour but after that once the temperature reaches 165F then it is ready (could be up to 2hrs)</li><li>Remove from oven, carve and serve!</li></ul>I was SO pleased with this turkey and I think my family was more than a little impressed!&nbsp; Even the white meat (which can get very dry) was juicy and delicious.&nbsp; The meat was flavorful and the stuffing was amazing.&nbsp; I cannot speak to how to make gravy yet because my grandmother took over that task, it also was delicious!<br /><br />Next time you need to cook a turkey I highly recommend using this recipe, you could even change it up a bit by layering the bottom of your pan with onions and carrots and potatoes.&nbsp; If you do try it make sure you let me know how it goes!<br /><br /><b>Like this blog on Facebook for extra updates, tips and grocery store finds!</b><br /><br /><b>Follow on Twitter @lac_tarded</b><br /><br />Original recipe and slightly different directions can be found here: <a href="http://www.marthastewart.com/274491/how-to-roast-a-turkey/@center/276949/everything-thanksgiving#192575" target="_blank">Martha Stewart</a><b>&nbsp;</b> <br /></div>Lactardhttp://www.blogger.com/profile/08207033412596326287noreply@blogger.com0tag:blogger.com,1999:blog-4786986239975243771.post-18623196417889660292013-01-19T05:32:00.001-08:002013-01-19T05:32:27.965-08:00Buffalo Wings<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-5cpfmXWDJF4/UPod-Rqie2I/AAAAAAAAA1g/opMl2dsrZaY/s1600/photo(6).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-5cpfmXWDJF4/UPod-Rqie2I/AAAAAAAAA1g/opMl2dsrZaY/s320/photo(6).JPG" width="320" /></a></div><br /><div style="text-align: center;"><b>Buffalo Wings</b></div><div style="text-align: center;"><b>(I realize these are clearly drums, I like them better!)</b></div><div style="text-align: center;"><br /></div><div style="text-align: left;">So let me set the scene for you: wandering around BJs (always a bad idea because you will always find something you don't need but HAVE TO HAVE).&nbsp; Jesse and I wander over to the meat section and discover there are some very very good deals!&nbsp; I also happen to glance over my shoulder and see Sweet Baby Rays buffalo sauce and an idea popped into my head!&nbsp; It is Sunday and I know my husband wants to watch the Ravens vs. Denver game later that afternoon WHICH MEANS we obviously need game food!&nbsp; Not being able to buy anything ready made without reading a bunch of labels I decided to opt for the fun option, doing it myself!</div><div style="text-align: left;"><b> </b></div><div style="text-align: left;"><b>Ingredients:</b></div><ul><a href="http://4.bp.blogspot.com/-A8p6ihcIAcU/UPohc0YE4ZI/AAAAAAAAA2M/9u20DeWN_sU/s1600/photo(3).JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-A8p6ihcIAcU/UPohc0YE4ZI/AAAAAAAAA2M/9u20DeWN_sU/s320/photo(3).JPG" width="320" /></a><li>Sweet Baby Rays buffalo sauce (<b>It's lactose free!)</b></li><li>3/4 cup flour</li><li>1/2 teaspoon chili pepper</li><li>1/2 teaspoon garlic powder</li><li>1/2 teaspoon salt</li><li>20 wings/drums </li></ul><b>Directions:</b><br /><ul><a href="http://2.bp.blogspot.com/-PV-Jit5vZ-I/UPohdD3UISI/AAAAAAAAA2U/tXJWLcdxyE4/s1600/photo(4).JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-PV-Jit5vZ-I/UPohdD3UISI/AAAAAAAAA2U/tXJWLcdxyE4/s320/photo(4).JPG" width="320" /></a><li>Take a large ziploc bag and place flour, pepper, garlic and salt inside</li><li>Seal bag and shake</li><li>Add your chicken and again seal the bag and SHAKE SHAKE SHAKE!</li><li>Once your chicken is well coated with the flour place onto a foil + greased baking sheet</li><li>refrigerate for at least 1 hr</li><li>After the 1hr preheat your oven to 400F</li><li>Pour a fair amount of the Sweet Baby Rays sauce into a dish (you want it to be deep so not a wide dish)</li><li>Dip the chicken into the sauce and cover thoroughly</li><li>Replace onto baking sheet</li><li>Repeat until all are covered in the sauce</li><li>Bake for about 45 minutes</li></ul><a href="http://1.bp.blogspot.com/-gNhtHncaAk4/UPohdE03-dI/AAAAAAAAA2Y/Z5tnqPUkopM/s1600/photo(5).JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-gNhtHncaAk4/UPohdE03-dI/AAAAAAAAA2Y/Z5tnqPUkopM/s320/photo(5).JPG" width="320" /></a>These were SOOO good.&nbsp; The chicken came out so moist and SO spicy (If you want to cut down on the spice then I would do a different kind of pepper and not the chili pepper). &nbsp; If you use wings I think the skin will probably be a little crisper and if you are using drums and want them more crispy then I would just bake them for a little longer.<br /><br /><br /><br />I will definitely be making this recipe again!&nbsp; I'm very excited about it :)&nbsp; Try it and let me know what you think! <br /><br /><b>Like this blog on Facebook so you won't miss out on any updates or grocery store finds!</b><br /><br /><b>Also, follow on Twitter @lac_tarded </b>Lactardhttp://www.blogger.com/profile/08207033412596326287noreply@blogger.com0tag:blogger.com,1999:blog-4786986239975243771.post-36451372805233802942013-01-18T20:08:00.001-08:002013-04-19T18:53:56.871-07:00Avocado Cream Sauce over Chicken Enchiladas<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-FZDmx7V8j7I/UPmSRkTV31I/AAAAAAAAAyw/3VS9X93mN6o/s1600/PC220013.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-FZDmx7V8j7I/UPmSRkTV31I/AAAAAAAAAyw/3VS9X93mN6o/s320/PC220013.JPG" width="320" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><b>Avocado Cream Sauce over Chicken Enchiladas</b></div><div style="text-align: center;"></div><div style="text-align: left;">I don't have the best quality photos for this recipe but it's a fun and tasty one!&nbsp; I had my friend Hillary over this night for dinner and we got to have a fun little short visit before she headed off to work.&nbsp; I made this awhile ago so I don't remember a lot about what was going on then or why I picked this recipe.&nbsp; I think I most likely picked it because of the words "avocado" and "cream."&nbsp; This would be a great meal to make on a chilly night because it is served warm (obviously: "enchilada") and because it is a little spicy!&nbsp; Jesse and I have been playing the oil game, how to stay warm and use as little oil as possible.&nbsp; Our house is old and we have come to the conclusion it probably has little or no insulation in the outside walls.&nbsp; We have been keeping our house at a chilly high of 63F and have been going through oil at a pretty quick clip.&nbsp; Hopefully the end of our chilly existence ends today because as I sit here and write this our pellet stove insert is pulling into the driveway! </div><div style="text-align: left;"><b> </b></div><div style="text-align: center;"><b>Excuse me while I pause and unload/stack 2 tons of pellets!</b></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-g2_q63nQeFU/UPoX3FXyy6I/AAAAAAAAAzc/sScV2UnlFkA/s1600/photo(1).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-g2_q63nQeFU/UPoX3FXyy6I/AAAAAAAAAzc/sScV2UnlFkA/s320/photo(1).JPG" width="240" /></a></div><br />Okay, so back to avocado sauce!</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Ingredients (for Enchiladas):</b><br /><ul><li>2 Tbsp. olive oil</li><li>1 sweet onion, peeled and thinly sliced</li><li>2 green peppers, stemmed and thinly sliced</li><li>1 jalapeno pepper, finely diced</li><li>8-10 flour tortillas</li><li>4 cups shredded cooked chicken (I bought a rotisserie and used that, easy!)</li><li>2-3 cups Monterrey Jack cheese (Cabot)</li></ul><b>Ingredients (for Avocado Cream):</b> <br /><ul><li>2 Tbsp. butter replacement</li><li>2 Tbsp. flour</li><li>2 cups chicken broth</li><li>3/4 cup sour cream (Tofutti)</li><li>1/2 tsp. cumin</li><li>1/2 tsp. salt</li><li>1/2 tsp. garlic powder</li><li>1/4 tsp. pepper</li><li>2 avocados, peeled and pitted</li><li>1/2 cup chopped fresh cilantro</li><li>juice of one lime</li></ul><b>Avocado Cream Sauce Directions (make first):</b></div><div style="text-align: left;"><ul><li>Preheat oven to 350F </li><li>Melt butter in a skillet over medium-high heat</li><li>Add the flour and whisk until bubbly and golden</li><li>Slowly add the broth and continue whisking.</li><li>Bring everything to a boil and then reduce to medium-low</li><li>Allow to simmer for 5 minutes</li><li>Stir in the sour cream, cumin, salt, garlic powder and pepper</li><li>Remove from heat and transfer to a blender</li><li>Add your avocados, cilantro and lime juice, mix until well blended</li><ul><li>The heat will cause pressure build up once the top is on the blender, vent frequently or risk an explosion when you remove the top!</li></ul><li>Add more salt/pepper to taste</li></ul><b>Directions for Enchiladas:</b><br /><ul><a href="http://1.bp.blogspot.com/-isLCbk9pB1g/UPobnDZfyHI/AAAAAAAAA0U/dbaIdZGMHsM/s1600/PC220010.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-isLCbk9pB1g/UPobnDZfyHI/AAAAAAAAA0U/dbaIdZGMHsM/s320/PC220010.JPG" width="320" /></a><li>In a large skillet, on medium-high, heat olive oil</li><li>Add onion, pepper, jalapeno and saute for 5-6min (until onions are translucent)</li><li>Remove from heat</li><li>Place a tortilla on a flat surface</li><li>spread about 1-2 tablespoons of the avocado sauce down the middle of the tortilla</li><li>spoon in some of the vegetables, add the chicken and top with some cheese</li><li>roll the tortilla and place it (seam side down) in a baking dish</li><li>repeat until out of tortillas</li><li>Spread some of the avocado sauce over the tops of the tortiallas</li><li>cover dish with foil and bake for about 20 minutes</li><li>Remove from the oven and sprinkle with cheese before serving</li><li>(also good with tofutti sour cream!)<b>&nbsp;</b></li></ul>This recipe made plenty of delicious food for us.&nbsp; These also freeze decently.&nbsp; I recommend if you freeze them that you use a toaster oven to reheat because everything gets very juicy and runny if you microwave.&nbsp; Great meals on the go though!</div><div style="text-align: left;"></div><div style="text-align: left;">So the pellet stove is officially installed and running!&nbsp; Our house is already so much warmer and we haven't had the oil heat turn on once </div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-vpQdyJLCX70/UPoatKrgMpI/AAAAAAAAA0I/GuRgApQsfEM/s1600/photo(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-vpQdyJLCX70/UPoatKrgMpI/AAAAAAAAA0I/GuRgApQsfEM/s320/photo(2).JPG" width="320" /></a></div><div style="text-align: left;"><b>Like this blog on Facebook (see to the right) I sometimes post little facts to Facebook or extra pictures that don't get posted on here!</b></div><div style="text-align: left;"></div><div style="text-align: left;"><b>Follow on twitter @lac_tarded&nbsp;</b></div><div style="text-align: left;"></div><div style="text-align: left;">See the original recipe: <a href="http://hannahholzmann.com/cilantro-lime-chicken-enchiladas/" target="_blank">HannahHolzmann</a><b>&nbsp;</b> </div>Lactardhttp://www.blogger.com/profile/08207033412596326287noreply@blogger.com0tag:blogger.com,1999:blog-4786986239975243771.post-52634232374292892302012-12-31T12:21:00.000-08:002012-12-31T12:21:25.383-08:00Best Lasagna EverCan you believe it has been over a month since I have blogged?&nbsp; What the heck have I been up to?&nbsp; The answer to that question is not really a whole lot...I don't have an excuse!&nbsp; So, sorry about being missing in action for a bit but I have a new recipe for you!&nbsp; Before I share that though I am going to lament about a dairy attack for a second.<br /><br />I decided Friday morning before Christmas that I could tolerate one piece of a milk chocolate covered graham cracker, WRONG!&nbsp; It started causing minor problems which I just ignored...DUMB.&nbsp; Friday night Jesse and I decided to go out to dinner and I got spicy chicken pad thai and somehow got sneak attacked!&nbsp; I have no idea what was in it that was dairy but it mutilated me.&nbsp; I was up all night Friday night AND Saturday night, it was awful!&nbsp; So moral of the story is, even when you think you can tolerate "just a little" remember that you can't and take some pills!!<br /><br />Anyhoo!&nbsp; Lasagna.&nbsp; Lots and lots and loads and loads of dairy products.&nbsp; Jesse loves lasagna and my mom wanted to make one for Christmas Eve dinner.&nbsp; I told her I would make the lasagna since it might be hard for her to make it lactose free and for me to answer all the questions.&nbsp; I Googled a lasagna recipe and came up with this one: <a href="http://thepioneerwoman.com/cooking/2007/06/the_best_lasagn/" target="_blank">The Pioneer Woman</a> but then I altered it and made my own.&nbsp; I have to say it was absolutely delicious.&nbsp; The statement of the night was "This is the best lasagna I have ever had" from everyone at the table.&nbsp; Everybody got up for seconds, it made my night :).&nbsp; So I guess I will share it with all of you so that you can also have that proud moment!&nbsp; I didn't get awesome photos because I wasn't feeling like being anywhere near food to begin with (pre-made this Sunday morning while I was still recovering from the dairy issue).<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-PrQL0GlBjog/UOHp44UyMXI/AAAAAAAAAvo/l4ZrJXRYoCE/s1600/PC230031.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-PrQL0GlBjog/UOHp44UyMXI/AAAAAAAAAvo/l4ZrJXRYoCE/s320/PC230031.JPG" width="320" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><b>The Absolute Best Lasagna Ever</b></div><div style="text-align: center;"><i>(I am very confident in this statement!)</i></div><div style="text-align: center;"><br /></div><div style="text-align: left;">Let me just say this, I have never made lasagna before and I really had no idea how time intensive it can be!&nbsp; Making this ahead of time was a good idea because it took me quite awhile and it would have been a pain the neck to do it the night of!&nbsp; The only thing to look out for is to make sure you give yourself plenty of time to cook it the night you are serving it.&nbsp; It took a little longer than I had thought to fully heat up.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><i><b>Ingredients:</b></i></div><ul><li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1.5lb ground buffalo</span><span itemprop="name"><br /></span></span></li><li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1lb hot italian sausage</span><span itemprop="name"><br /></span></span></li><li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">4 cloves</span><span itemprop="name"> fresh garlic, Minced</span></span></li><li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">2 cans</span><span itemprop="name"> (14.5 Ounce) Whole Tomatoes</span></span></li><li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">2 cans</span><span itemprop="name"> (6 Ounce) Tomato Paste</span></span></li><li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">2 Tablespoons</span><span itemprop="name"> Dried Parsley</span></span></li><li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">2 Tablespoons</span><span itemprop="name"> Dried Basil</span></span></li><li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 teaspoon</span><span itemprop="name"> Salt</span></span></li><li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">3 cups</span><span itemprop="name"> Lactaid Cottage Cheese</span></span></li><li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">2 whole</span><span itemprop="name"> Beaten Eggs</span></span></li><li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1/2 cup</span><span itemprop="name"> shredded Cabot mozzarella</span></span></li><li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">2 Tablespoons</span><span itemprop="name"> Dried Parsley</span></span></li><li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 teaspoon</span><span itemprop="name"> Salt</span></span></li><li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">2: 8oz blocks Cabot Cheddar (the sharper it is the harder it is to cut)</span></span></li><li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">2: 8oz blocks Cabot Monterey Jack</span><span itemprop="name"></span></span></li><li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 package</span><span itemprop="name"> (10 Ounce) Lasagna Noodles</span></span></li><li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount"> </span><span itemprop="name"> (add 1/2 Teaspoon Salt And 1 Tablespoon Olive Oil To Pasta Water)</span></span></li></ul><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="name"><i><b>Directions:</b></i></span></span><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-6iB11a0aoqw/UOHt4oTJQCI/AAAAAAAAAwQ/vbZiue61hIw/s1600/PC230022.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-6iB11a0aoqw/UOHt4oTJQCI/AAAAAAAAAwQ/vbZiue61hIw/s320/PC230022.JPG" width="320" /></a><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="name">&nbsp;</span></span></div><div class="separator" style="clear: both; text-align: center;"><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="name">In a large skillet add your garlic and meats and cook until brown.</span></span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-A7Zj3sXoetM/UOHuLTQYhRI/AAAAAAAAAwY/1VwWnbqQVA0/s1600/PC230025.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-A7Zj3sXoetM/UOHuLTQYhRI/AAAAAAAAAwY/1VwWnbqQVA0/s320/PC230025.JPG" width="320" /></a></div><div style="text-align: center;">Now please note all of that grease...ew.&nbsp; This is not good for you and it is not necessary in any way what-so-ever.&nbsp; Drain it.&nbsp; Drain it all.</div><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-x0a8YxkBojQ/UOHumyjTCiI/AAAAAAAAAwg/rN2GZlM8C5M/s1600/PC230027.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-x0a8YxkBojQ/UOHumyjTCiI/AAAAAAAAAwg/rN2GZlM8C5M/s320/PC230027.JPG" width="320" /></a></div><div style="text-align: center;">Now add in your whole tomatoes and your tomato paste.&nbsp; The next step is pretty fun, at least I think so :).&nbsp; Mix it all and in doing so also kind of mash up the whole tomatoes (this is the fun part, they kind of "pop").</div><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-N7o5j62RSKE/UOHvC0wl7OI/AAAAAAAAAwo/PKGzJzkV_bE/s1600/PC230028.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-N7o5j62RSKE/UOHvC0wl7OI/AAAAAAAAAwo/PKGzJzkV_bE/s320/PC230028.JPG" width="320" /></a></div><div style="text-align: center;">Here comes some flavor!&nbsp; Add your 2 tablespoons of parsley and your 2 tablespoons of basil as well as your 1 teaspoon of salt.&nbsp; Now, mix all of this together very thoroughly and reduce the hit to a simmer (nothing more than a simmer! your sauce will splatter!).&nbsp; Leave it simmering away and stir occasionally for 45 minutes.</div><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-PrQL0GlBjog/UOHp44UyMXI/AAAAAAAAAvo/l4ZrJXRYoCE/s1600/PC230031.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-PrQL0GlBjog/UOHp44UyMXI/AAAAAAAAAvo/l4ZrJXRYoCE/s320/PC230031.JPG" width="320" /></a></div><div style="text-align: center;">While your meat is simmering boil some water and add 1/2 teaspoon of salt and 1 tablespoon of olive oil to the water (the olive oil will keep the noodles from sticking together).&nbsp; Boil your lasagna noodles "al dente" (meaning still a little firm) so that they have some substance to them after you bake the lasagna.&nbsp; When the noodles are done, rinse them with cool water and lay them flat on foil so they are easier to deal with in a little bit.</div><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-0Sq4a6GA4so/UOHwXTl70bI/AAAAAAAAAxQ/TAivbcFIrm8/s1600/PC230032.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-0Sq4a6GA4so/UOHwXTl70bI/AAAAAAAAAxQ/TAivbcFIrm8/s320/PC230032.JPG" width="320" /></a></div><div style="text-align: center;">Combine your cottage cheese with your 2 beaten eggs.&nbsp; Also add in your 1/2 cup of Cabot mozzarella cheese and 2 tablespoons parsley.&nbsp; Now mix it all together thoroughly.</div><div style="text-align: center;"><br /></div><div style="text-align: left;">Here is where I realized I was REALLY pressed for time and forgot to take photos.&nbsp; Sorry!</div><div style="text-align: left;"><ul><li>Cover the bottom of your dish with overlapping lasagna noodles.</li><li>Spread half of the cottage cheese mixture over the noodles.</li><li>Take your sliced Monterey Jack (I used the brick and cut it myself because it was cheaper) and lay a layer over the cottage cheese, don't forget that this will melt so you don't have to COMPLETELY cover, just mostly cover.</li><li>Spread a little shy of half the meat mixture over your cheese slices, spread evenly!</li><li>Now layer with the noodles again, followed by the cottage cheese mix.</li><li>Now instead of another layer of Jack make a layer of Cabot Cheddar (you could do Jack again but I just like the bite of cheddar)</li><li>Cover your cheddar with the rest of the meat.</li></ul>Done!&nbsp; With the preparation part anyway.&nbsp; This is the point where I covered it and kept it cool while I transported it to Maine.&nbsp; We had it the next night.&nbsp; You can even freeze this and thaw overnight if you want to store it for awhile.<br /><br />To cook: 350F for about 30 minutes or until center is nice and warm.<br /><br />You will 100% not be disappointed.&nbsp; Just writing this blog is making me want to make this again and eat it.&nbsp; YUM!<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-zaXz3ERukUE/UOHzAH8AqqI/AAAAAAAAAx4/cCoBO1Xdfhg/s1600/PC220019.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-zaXz3ERukUE/UOHzAH8AqqI/AAAAAAAAAx4/cCoBO1Xdfhg/s320/PC220019.jpg" width="240" /></a></div><div style="text-align: center;">Hope everyone had a wonderful holiday season and is safe tonight on New Year's Eve!</div><div style="text-align: center;">Like on Facebook: <a href="http://www.facebook.com/lactarded" target="_blank">Lactarded</a></div><div style="text-align: center;">Follow on Twitter: @lac_tarded</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><i>I would LOVE to hear how you liked this recipe!&nbsp; Comment below.</i></div></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="name">&nbsp;</span></span></div>Lactardhttp://www.blogger.com/profile/08207033412596326287noreply@blogger.com0tag:blogger.com,1999:blog-4786986239975243771.post-8053617166948833582012-11-25T10:29:00.000-08:002013-04-19T18:57:51.313-07:00Cheesecake of the Pumpkin and Chocolate Variety<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-wrJM01fd24Y/UK85iOC8klI/AAAAAAAAAto/Izd6fl2rfS8/s1600/PB150014.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-wrJM01fd24Y/UK85iOC8klI/AAAAAAAAAto/Izd6fl2rfS8/s320/PB150014.JPG" width="320" /></a></div><div style="text-align: center;"><b>Pumpkin Cheesecake</b></div><div style="text-align: center;"><i>....definitely still lactose free...</i><b> </b></div><div style="text-align: center;"><br /></div><div style="text-align: left;">11/22/12<br /><br />Ever since making my first lactose free cheesecake (<a href="http://lactarded.blogspot.com/2012/04/lactose-free-cheesecake.html" target="_blank">Lactarded Cheesecake</a>) I have wanted to make another but there are so many things to try I just haven't had the opportunity!!!&nbsp; So I decided Thanksgiving was a good time to make a pumpkin cheesecake :).</div><div style="text-align: left;"><br /></div><div style="text-align: left;">I used my usual crust with the ginger snaps and graham crackers but I changed the recipe for the cheesecake part.&nbsp; I then had a lot of fun making the frosting and chocolate swirl-ness.&nbsp; Jesse thought it looked very "artistic" and I think it just looks like a scribbled with warm chocolate haha.&nbsp; The other benefit to making a cheesecake for Thanksgiving is that they freeze really really well :).&nbsp; This is another item that was made last week and then popped in the freezer.&nbsp; Like the apple pie (which my fingers have finally stopped trying to spell applie) we have not been able to eat it yet </div><div style="text-align: left;"><br /></div><div style="text-align: left;">So anyway.&nbsp; I vaulted out of bed and attacked Jesse, he didn't know what hit him.&nbsp; We got ready to go out pretty fast and started driving around looking for a restaurant that was open.&nbsp; The restaurant that we go to entirely too often, Yama, was open...BOO YEAH!&nbsp; We had a quick dinner there and then Jesse took me to see the second Breaking Dawn! :)&nbsp; It was a great night and so impromptu.&nbsp; If only I hadn't woken up 4 hours after I fell asleep...but if I hadn't then I wouldn't be writing this post right now.&nbsp; Winning! Loosing!...Winoosing?</div><div style="text-align: left;"><a href="http://4.bp.blogspot.com/--bdAD9bYYIk/ULJjyvhxc1I/AAAAAAAAAuQ/kDxMnOjUMaw/s1600/PB150002.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://4.bp.blogspot.com/--bdAD9bYYIk/ULJjyvhxc1I/AAAAAAAAAuQ/kDxMnOjUMaw/s200/PB150002.jpg" width="150" /></a></div><div style="text-align: left;"><b>Ingredients for Crust:</b></div><div style="text-align: left;"><ul><li>1 cup graham cracker crumbs</li><li>3/4 cups ginger snap crumbs</li><li>3 tablespoons light brown sugar</li><li>1/2 teaspoon ground cinnamon</li><li>1 stick melted butter replacement </li></ul></div><div style="text-align: left;"><b>Ingredients for Filling:</b></div><div style="text-align: left;"><a href="http://1.bp.blogspot.com/-yMVTKZDexYQ/ULJjzbMHHqI/AAAAAAAAAuY/tfyIeDdQK2g/s1600/PB150003.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://1.bp.blogspot.com/-yMVTKZDexYQ/ULJjzbMHHqI/AAAAAAAAAuY/tfyIeDdQK2g/s200/PB150003.jpg" width="150" /></a><br /><ul><li>3 (8oz) packages of Tofutti cream cheese</li><li>1 15oz can of pureed pumpkin</li><li>3 eggs</li><li>1 egg yolk</li><li>1/4 cup Tofutti sour cream</li><li>1.5 cups sugar</li><li>1/2 teaspoon ground cinnamon</li><li>1/8 teaspoon ground nutmeg</li><li>1/8 teaspoon ground cloves</li><li>2 tablespoons all-purpose flour</li><li>1 teaspoon vanilla extract</li></ul><b>Ingredients for topping:</b></div><div style="text-align: left;"><ul><li>1 cup Tofutti sour cream</li><li>1 teaspoon vanilla extract</li><li>1/4 cup white sugar</li><li>1 cup dairy free chocolate chips</li></ul><b>Directions: </b><i>(this is an original recipe)</i><b><br /></b><br /><div class="separator" style="clear: both; text-align: center;"></div><ul><a href="http://2.bp.blogspot.com/-_Vy_y9GXt4w/ULJj1rHcZLI/AAAAAAAAAuo/9JQ6ppwmt9c/s1600/PB150005.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-_Vy_y9GXt4w/ULJj1rHcZLI/AAAAAAAAAuo/9JQ6ppwmt9c/s320/PB150005.JPG" width="320" /></a><li>Preheat your oven to 350F </li><li>Take your cream cheese out of the fridge, set aside and allow to come to room temp</li><li>Crumble your graham crackers and ginger snaps</li><li>Melt butter for the crust</li><li>In a medium sized bowl combine your cookie crumbs, sugar and cinnamon for your crust</li><li>Add your melted butter and combine</li><li>Press into your 9in spring-form pan</li><li>Bake for 8 minutes and then allow to cool while you prepare the filling</li><li>Beat the cream cheese until smooth</li><li>Add pumpkin puree, eggs, egg yolk, sour cream, sugar, spices, flour &amp; vanilla</li><li>Beat together, combine well</li><li>Pour slowly into cooled crust, spread evenly</li><li>Place in oven for 52 minutes</li><li>Start preparing your topping by whisking together the sour cream, sugar and vanilla</li><li>When the cheesecake is done remove from oven and evenly spread on the topping</li><li>Return the cheesecake to the oven for 8 minutes</li><li>When the cheesecake is done again remove from the oven and allow to begin cooling</li><li>Take your chocolate and melt slowly in the microwave (can also melt over stove-top), chocolate can burn VERY easily so pay close attention</li><li>When starting to melt you can probably stir it and it will turn into a thick liquid that you can then decorate your cheesecake with however you like</li><li>Once decorated with chocolate and cooled a little wrap with plastic wrap and place in fridge for 4 hours, serve</li><li>OR</li><li>Once cooled completely it can be wrapped tightly and placed in the freezer!</li><li>To thaw place in your fridge the night before you plan to use it and it will be service ready</li></ul><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-aDWXzPJm2q4/ULJj3Q-KqnI/AAAAAAAAAu4/IzstiO-1k1A/s1600/PB150012.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-aDWXzPJm2q4/ULJj3Q-KqnI/AAAAAAAAAu4/IzstiO-1k1A/s320/PB150012.JPG" width="320" /></a></div>11/25/12<br /><a href="http://1.bp.blogspot.com/-I9Q1si9dXg8/ULJj2mQNswI/AAAAAAAAAuw/h0pLQGLfvyE/s1600/PB150008.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-I9Q1si9dXg8/ULJj2mQNswI/AAAAAAAAAuw/h0pLQGLfvyE/s320/PB150008.JPG" width="320" /></a>This was a very big hit.&nbsp; Jesse loved it, he said "You hit it out of the park on this one babe."&nbsp; It was gobbled right up.&nbsp; The chocolate was an excellent addition to the topping and the pumpkin flavor.&nbsp; I also liked it because it wasn't incredibly DENSE like some cheesecake can be, it felt lighter and fluffier.&nbsp; My mom liked this aspect of the cheesecake a lot.<br /><br />I wouldn't change a single thing about this recipe.<br /><br />We also got to eat the apple pie (back to trying to spell it applie) and it was very very very good.&nbsp; The crust was delicious.&nbsp; The insides were awesome.&nbsp; Cutting the apples into smaller pieces was absolutely a good move, the pie was more full and it stayed in pie pieces better.&nbsp; Awesome.<br /><br />My turkey turned out awesome and juicy too, I guess I will have to write a post about that!!!! <br /><br />Like me on Facebook and follow me on twitter @lac_tarded. <br /><br /><br /><br /><br /><br /><br /><ul></ul></div>Lactardhttp://www.blogger.com/profile/08207033412596326287noreply@blogger.com0tag:blogger.com,1999:blog-4786986239975243771.post-53834050042272480442012-11-21T22:45:00.001-08:002013-11-30T12:11:44.523-08:00Apple Pie<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-rw9Y-lv-it0/UK3EA3vMMiI/AAAAAAAAAsQ/pQqXFzIBEZY/s1600/PB130008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-rw9Y-lv-it0/UK3EA3vMMiI/AAAAAAAAAsQ/pQqXFzIBEZY/s320/PB130008.JPG" height="240" width="320" /></a></div><br /><div style="text-align: center;"><b>Gotta Love that Apple Pie!</b><br /><br /><div style="text-align: left;">11/30/2013 Updates:&nbsp; Below is the original blog post but I added some photos I took of the pie I made today.&nbsp; I made one additional change, instead of an almond milk wash I did an eggnog wash!!!&nbsp; Ghost Puppy LOVES apples so he really enjoyed being underfoot and getting the occasional purposefully dropped chunk of apple. :)&nbsp; Below is a picture from Thanksgiving this year.&nbsp; My sister and I are now both proud puppy parents.&nbsp; On the left is my sister Rebecca and her beautiful 3 month old chocolate lab Barley.&nbsp; The white monster 6 month old is Ghost (for the Direwolf in Game of Thrones).<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-RjhKu_wOSlc/UppGI06Ls4I/AAAAAAAABNY/oHyLIqEpV5U/s1600/photo(129).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-RjhKu_wOSlc/UppGI06Ls4I/AAAAAAAABNY/oHyLIqEpV5U/s1600/photo(129).JPG" height="239" width="320" /></a></div></div><div style="text-align: left;"><b> </b></div><div style="text-align: left;"><b>Original Post:</b></div></div><br /><div style="text-align: left;">Happy Thanksgiving!&nbsp; I'm working tonight, boo.&nbsp; I also worked last night, boo.&nbsp; That means absolutely no celebrating Thanksgiving on the day of for me.&nbsp; My parents, sister and grandmother are coming for a visit this weekend though!&nbsp; It will be my grandmother's first visit to my house and I'm really excited for her to see it.&nbsp; I'm also really nervous to be putting on the Thanksgiving meal!&nbsp; I have never cooked a turkey before, but I have the expert there to help me.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Anyhoo, let's talk about apple pie!&nbsp; The one thing Jesse mentioned that he wanted to eat was apple pie and even that was hard to get out of him, noncommittal.&nbsp; He probably just didn't want to put any pressure on me for anything specific but I like to give people what they want!&nbsp; So he MENTIONED apple pie (which I have repeatedly tried to spell as applie) so that's what he is going to get!</div><div style="text-align: left;"><br /></div><div style="text-align: left;">I made that crust I wrote about before for this pie and as I said, it was a very easy to work with crust.&nbsp; Here is the link: <a href="http://lactarded.blogspot.com/2012/11/best-crust-ever.html" target="_blank">Best Crust Ever!</a>&nbsp;</div><div style="text-align: left;"><br /></div><div style="text-align: left;">So I have definitely made apple pie before, but never the way I made it this time.&nbsp; I had to HUNT for one of the ingredients because I didn't even know what it was....turns out it's cider jam essentially...found with the jams, makes sense haha!</div><div style="text-align: left;"><br /></div><br /><div style="text-align: left;"><a href="http://1.bp.blogspot.com/-sKc-5vV0sQE/UK3JfDdwLFI/AAAAAAAAAtA/aGf9fcX1X5U/s1600/PB130009.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://1.bp.blogspot.com/-sKc-5vV0sQE/UK3JfDdwLFI/AAAAAAAAAtA/aGf9fcX1X5U/s320/PB130009.JPG" height="240" width="320" /></a><b>Ingredients:</b>&nbsp; (<a href="http://www.kingarthurflour.com/recipes/apple-pie-recipe#.UJ53h6GtKu4.pinterest" target="_blank">Here is the original recipe unaltered</a>)</div><br /><ul><li>8 cups sliced apples</li><li>2 tablespoons lemon juice</li><li>3/4 cup sugar</li><li>2 tablespoons all-purpose flour</li><li>2 tablespoons instant tapioca</li><li>1/4 teaspoon salt</li><li>1 teaspoon cinnamon</li><li>1/4 teaspoon nutmeg</li><li>1/4 teaspoon allspice</li><li>1/4 boiled cider (this the jam)</li><li>2 tablespoons butter replacement (I used EarthBalance)</li></ul><div style="text-align: center;"><span style="font-size: large;"><b>Directions:</b></span></div><ul style="text-align: center;"><li><span style="font-size: large;"><span style="font-size: small;">Preheat your oven to 425F</span><b> </b></span></li></ul><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-Ks_2br4xW-g/UppAt1HLmfI/AAAAAAAABM0/9-91clCiJco/s1600/photo+1%25286%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-Ks_2br4xW-g/UppAt1HLmfI/AAAAAAAABM0/9-91clCiJco/s1600/photo+1%25286%2529.JPG" height="240" width="320" /></a></div><ul><li style="text-align: center;">Cut your apples into small pieces, this will make your pie easier to serve, it will also be more "neat"</li></ul><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-Cs-e_p4f1vQ/UppAvDO1ItI/AAAAAAAABNA/av7EQAEB2SQ/s1600/photo+3%25285%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-Cs-e_p4f1vQ/UppAvDO1ItI/AAAAAAAABNA/av7EQAEB2SQ/s1600/photo+3%25285%2529.JPG" height="240" width="320" /></a></div><ul><li style="text-align: center;">In a large mixing bowl combine the apples and lemon juice </li><li style="text-align: center;">In a small bowl whisk together the dry ingredients</li><li style="text-align: center;">Spread the mixture over the apples and stir to completely cover them</li></ul><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-GeKRjP2YWwk/UppAvszkx2I/AAAAAAAABNE/wuWSlMleXjo/s1600/photo+5%25282%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-GeKRjP2YWwk/UppAvszkx2I/AAAAAAAABNE/wuWSlMleXjo/s1600/photo+5%25282%2529.JPG" height="240" width="320" /></a></div><ul style="text-align: center;"><li>Stir in the boiled cider, it's gelatinous so it takes an extra minute or two</li><li>Spoon the apple mixture into your pastry lined pie plate</li><li>Dot with the butter</li></ul><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-6sx0jbpDdUQ/UppAurqVKQI/AAAAAAAABM4/xi5CjjvOvfI/s1600/photo+1%25287%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-6sx0jbpDdUQ/UppAurqVKQI/AAAAAAAABM4/xi5CjjvOvfI/s1600/photo+1%25287%2529.JPG" height="240" width="320" /></a></div><ul><li style="text-align: center;">Cover with the second rolled out crust, seal and vent (have fun and be a little decorative!)&nbsp;</li><li style="text-align: center;">Brush the top with almond milk and sprinkle with coarse sugar <i>(The pie in the photo was washed with Lactaid Eggnog!!!!)</i></li><li style="text-align: center;">Cook at 425 for 20 minutes</li><li style="text-align: center;">Reduce to 375 and cook for an additional 40 minutes</li><li style="text-align: center;">After about a half hour of total baking time cover the edges of the pie with foil</li><li style="text-align: center;">Allow to cool completely before slicing</li></ul><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-6GampwRn7cg/UppE1Ip8gXI/AAAAAAAABNM/TACl3rpdhQ4/s1600/photo(128).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-6GampwRn7cg/UppE1Ip8gXI/AAAAAAAABNM/TACl3rpdhQ4/s1600/photo(128).JPG" height="320" width="240" /></a></div><br /><ul></ul><b>Freezing!!!!</b><br /><a href="http://3.bp.blogspot.com/-B_m12SO2PcQ/UK3Jc1ZjifI/AAAAAAAAAs4/-eTn8dYRb_M/s1600/PB130019.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://3.bp.blogspot.com/-B_m12SO2PcQ/UK3Jc1ZjifI/AAAAAAAAAs4/-eTn8dYRb_M/s320/PB130019.JPG" height="240" width="320" /></a>So my pie was made LAST week.&nbsp; Doesn't that sound nice to have some of the work out of the way???&nbsp; You do everything right up to the point of brushing the top with milk (don't do that yet!) and pop it right in the freezer after covering it completely with plastic wrap.&nbsp; Take it out the night before you want to use it and let it thaw in your fridge.&nbsp; Once thawed cook just like the directions say and voila!&nbsp; This keeps for a long time this way.&nbsp; If you have a lot of space in your freezer and want to make apple pies ahead of time to whip out at a moments notice, this is the way.&nbsp; Wouldn't it be nice to cut out some of the work and have some ready made pies?&nbsp; (And not like those ones from the freezer at the grocery store!)&nbsp; You're still the baker and people still get to compliment you on what a great pie you made! :)<br /><br />Lactardhttp://www.blogger.com/profile/08207033412596326287noreply@blogger.com0tag:blogger.com,1999:blog-4786986239975243771.post-2408818248452259642012-11-15T09:16:00.000-08:002012-11-15T09:56:48.064-08:00Best Crust Ever<div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-CcPwh6wnnXE/UKUsU4Mt2kI/AAAAAAAAArk/wud37yIjGmg/s1600/PB130018.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-CcPwh6wnnXE/UKUsU4Mt2kI/AAAAAAAAArk/wud37yIjGmg/s320/PB130018.JPG" width="320" /></a></div><b>Best Crust Ever</b></div><div style="text-align: center;"><b>(made with vodka...oh the possibilities!)</b><br /><i>T for my married name not Thanksgiving :)</i><b> </b></div><div style="text-align: center;"><br /></div><div style="text-align: left;">Making pie crust has never been my forte BUT LET ME TELL YOU this changes things.&nbsp; I am now a GOOD pie crust maker and I'm darn proud and excited.&nbsp; I was dancing around the house like a goober last night as the success unfolded before me.&nbsp; Jesse probably thinks I'm crazy, no, he knows I'm crazy but he thinks it's cute :).</div><div style="text-align: left;"><b> </b></div><div style="text-align: left;"><a href="http://2.bp.blogspot.com/-gDIZnJoiUVM/UKUsTSR-dJI/AAAAAAAAArc/dnGCsXeevI0/s1600/PB130006.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://2.bp.blogspot.com/-gDIZnJoiUVM/UKUsTSR-dJI/AAAAAAAAArc/dnGCsXeevI0/s200/PB130006.jpg" width="150" /></a><b>Ingredients:</b></div><ul><li>2.5 cups all-purpose flour</li><li>3/4 teaspoon salt</li><li>1/3 cup organic vegetable shortening</li><li>1/2 cup cold earth balance "butter"</li><li>4 tablespoons vodka, yes you read this right</li><li>4-6 tablespoons cold water </li></ul><b>Directions:</b><br /><ul><a href="http://4.bp.blogspot.com/-ocrN4OCMeDo/UKUsSFYO8PI/AAAAAAAAArU/KjsoAwoCuw0/s1600/PB130004.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="http://4.bp.blogspot.com/-9TuH0fp5FlU/UKUsQYEBGcI/AAAAAAAAArM/tdz6Tem4Jxc/s1600/PB130003.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-9TuH0fp5FlU/UKUsQYEBGcI/AAAAAAAAArM/tdz6Tem4Jxc/s320/PB130003.JPG" width="320" /></a><li>In a medium bowl whisk together the flour and salt</li><li>Cut in the shortening until it's the size of small peas</li><ul><a href="http://4.bp.blogspot.com/-ocrN4OCMeDo/UKUsSFYO8PI/AAAAAAAAArU/KjsoAwoCuw0/s1600/PB130004.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://4.bp.blogspot.com/-ocrN4OCMeDo/UKUsSFYO8PI/AAAAAAAAArU/KjsoAwoCuw0/s200/PB130004.jpg" width="150" /></a><li>Don't laugh but I realized that I didn't have the utensil you would use to "cut in" so I used a metal spatula, worked fine :) </li></ul><li>Dice the butter into 1/2in pieces and cut into the mix until you have flakes the size of your fingernail</li><li>Add the vodka, 2 tablespoons at a time mixing with a fork as you sprinkle in the vodka</li><li>Add the first 2 tablespoons of water in the same way you added the vodka.</li><li>Add water 1 tablespoon at a time from here until the mixture holds together when you pinch it - I used 3 tablespoons of water in total but yours might be a little different</li><li>Now that it will hold together (even though it looks crumbly still) you should transfer it to a piece of wax paper</li><li>Fold the dough over on itself a few times until it is nice and together, divide in half</li><li>Shape into 2 disks about 3/4in thick and roll like a wheel gently over a flat surface to make the edges smooth </li><li>Wrap in plastic wrap</li><li>Place in fridge for a half hour</li><li>remove from fridge and roll out into the best "circle" you can</li><li>place in pie plate with overlap, trim the edges so that you don't have a crazy amount of overhang</li><li>place filling in and top with second rolled out crust</li><li>seal the edges and place vent holes in top</li></ul><a href="http://3.bp.blogspot.com/-ThS32nLSenI/UKUsK4snAYI/AAAAAAAAArE/psMbrUhq2T4/s1600/PB130007.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-ThS32nLSenI/UKUsK4snAYI/AAAAAAAAArE/psMbrUhq2T4/s320/PB130007.JPG" width="320" /></a>Stay tuned for the apple pie filling post coming asap.&nbsp; I did something different with this pie, it's not even completed yet and we won't be able to find out how it tastes till after Thanksgiving!<br /><br />Where did I get this idea?&nbsp; One of my mom's in law!&nbsp; I was talking about crust about this time last year and Sue gave me this idea.&nbsp; I didn't remember exactly what she said to do so I just decided to wing it and it turned out AWESOME!&nbsp; Think about the possibilities here...how many flavored vodkas are there?&nbsp; Yeah.&nbsp; Fruit pie might take on a whole different territory. &nbsp; <br /><br /><b>Like on Facebook please!</b><br /><b>Follow on twitter @lac_tarded </b>Lactardhttp://www.blogger.com/profile/08207033412596326287noreply@blogger.com0tag:blogger.com,1999:blog-4786986239975243771.post-33344064503695829172012-11-14T10:24:00.000-08:002012-11-14T10:24:09.685-08:00Guacamole<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-m5uNmoBrmkI/UKOJ3nOAZDI/AAAAAAAAAqc/QaLCt7z5MWg/s1600/photo(21).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-m5uNmoBrmkI/UKOJ3nOAZDI/AAAAAAAAAqc/QaLCt7z5MWg/s320/photo(21).JPG" width="240" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><b>Guacamole mole mole mole mole!</b></div><div style="text-align: center;"><br /></div><div style="text-align: left;">I love guacamole.&nbsp; I have a couple of friends who also apparently LOVE guacamole.&nbsp; Jesse and I had bought two very large Florida avocados while shopping for hurricane Sandy food but we bought them more as a novelty because neither of us had ever seen them before.<b> </b></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Originally Jesse and I were going to have a house warming/post wedding party at our house but canceled it because hurricane Sandy was supposed to be spreading her foul weather over the area...this did not happen.&nbsp; So instead we went to trivia as per usual on Sunday night and invited just a couple people to swing by before heading to trivia.&nbsp; I decided to make guacamole and it was DEVOURED!</div><div style="text-align: left;"><br /></div><div style="text-align: left;">I very very loosely followed a recipe so I'm not even going to bother to tell you where to look for it because I made SO many changes.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Ingredients:</b></div><ul><li>2 large Florida avocados</li><li>1 normal sized regular avocado (which I had to add because I added too much lime juice)</li><li>Bottled lime juice equivalent to the juice of 1 lime</li><li>1 teaspoon salt</li><li>1/2 cup diced red onion</li><li>2 tablespoons of that cilantro in a bottle that is like fresh cilantro</li><li>2 roma tomatoes...unless they are bigger than normal (like the ones I got) then use only 1</li><li>4 cloves of fresh garlic</li><li>Chili powder to taste (be generous!)</li></ul><b>Directions:</b><br /><ul><li>Peel and pit your avocados.</li><li>In a medium sized bowl mash the avocados<b> </b>with the lime juice and salt.</li><li>Mix in the onion, cilantro, tomatoes and garlic</li><li>Liberally add chili powder, don't be afraid.&nbsp; Mix in, taste and you could probably add more!<b>&nbsp;</b></li></ul>This was a quicky post but I definitely think you should try it.&nbsp; It was absolutely devoured by 2 of my friends and highly praised by another 2 who couldn't get anywhere near it because of the first 2 devouring it :). <br /><br /><b>Like on Facebook &amp; follow on twitter @lac_tarded.&nbsp;</b> Lactardhttp://www.blogger.com/profile/08207033412596326287noreply@blogger.com0tag:blogger.com,1999:blog-4786986239975243771.post-60596526578214553592012-11-04T05:57:00.000-08:002012-11-04T05:59:39.892-08:00Red Potato Chicken Pot Pie<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-JGewH1xh_n0/UJZxV_InOKI/AAAAAAAAApc/s5uzUhzD-MA/s1600/PB010009.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-JGewH1xh_n0/UJZxV_InOKI/AAAAAAAAApc/s5uzUhzD-MA/s320/PB010009.JPG" width="320" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><b>Red Potato Chicken Pot Pie</b></div><div style="text-align: center;"><br /></div><div style="text-align: left;">Who doesn't love chicken pot pie?&nbsp; Delicious flaky crust and splendiforous filling?&nbsp; Jesse and I certainly love chicken pot pie!&nbsp; Jesse had been kind of having a bad day so I was trying to think of something to do to make him feel better.&nbsp; I remembered him mentioning that he really liked chicken pot pie and I have never actually made one...so naturally at 5pm without any of the necessary ingredients I offer to make this for dinner and he gets super excited.&nbsp; Guess where I was off to next? Yup! The grocery store was a must.&nbsp; I needed EVERYTHING.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><i><b>Ingredients: (for deep dish, decrease veggies for smaller pie)</b></i></div><ul><li>1 box Pillsbury pie crusts (in the interest of time I cheated and bought pie crust)</li><li>1/3 cup Earthbalance "butter"</li><li>1/3 cup chopped sweet onion</li><li>1/3 cup all purpose flour</li><li>1/2 teaspoon salt&nbsp;</li><ul><li>(I didn't measure, I guess-timated)</li></ul><li>1/4 teaspoon rainbow peppercorn</li><ul><li>(another guess-timate, probably on the heavy side) </li></ul><li>1.75 cups low sodium chicken broth</li><li>1/2 cup lactose free milk</li><ul><li>(other possibilities: soy milk, almond milk)</li><li>don't think I would use coconut milk</li></ul><li>2.5 cups cubed/shredded chicken&nbsp;</li><ul><li>about 2 chicken breasts (1 whole/2 halves) </li></ul><li>1/3 cup chopped fresh carrots</li><li>1 medium sized red potato</li><ul><li>can be raw, chop into small pieces, will get cooked in pie </li></ul><li>1 cup peas</li><li>1 cup corn</li><ul><li>had to use frozen peas and corn because of the season</li><li>the frozen steamers kind are usually in better shape</li></ul></ul><i><b>Directions:</b></i><br /><ul><li>Preheat the oven to 425F</li><li>We grilled the chicken because that was the quickest way to cook it - this actually turned out pretty well and even though Jesse kind of forgot about the chicken on the grill and it was a little dry the gravy juiced it back up and it was very very yummy</li><li>In a large sauce pan (about 4 quart) melt the butter over medium heat</li><li>add the onion and stir, cook until onion is tender</li><ul><a href="http://1.bp.blogspot.com/-ZnOUWzB7bjc/UJZzRpGOcLI/AAAAAAAAAps/pS4IItqVbF4/s1600/PB010001.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-ZnOUWzB7bjc/UJZzRpGOcLI/AAAAAAAAAps/pS4IItqVbF4/s320/PB010001.JPG" width="320" /></a><li>what does that even mean?&nbsp; I cooked it for a couple of minutes until it just seemed right.&nbsp; I suppose I could look it up...maybe next time! </li></ul><li>blend in flour, salt and pepper</li><ul><li>if you don't keep this on the heat it will thicken into a paste, easily fixed by continuing with the directions and returning to the heat but kind of an entertaining detour&nbsp; </li></ul><li>gradually stir in broth and milk and continue to cook/stir until thickened and it is bubbling a little </li><ul><a href="http://2.bp.blogspot.com/-JnMrHIO4U6I/UJZzNF61c7I/AAAAAAAAApk/6srwxaEr8PY/s1600/PB010006.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-JnMrHIO4U6I/UJZzNF61c7I/AAAAAAAAApk/6srwxaEr8PY/s320/PB010006.JPG" width="320" /></a><li>next time I would use just about a 1/4-1/2 cup less broth to make the filling even thicker but this is pretty good</li></ul><li>Stir in the chicken and vegetables</li><li>Place bottom crust in your ungreased deep dish pie plate</li><li>Fill with chicken/vegetable mixture</li><li>Cover with second pie crust, seal the edges and cut slits in the top</li><li>Bake for 30-40 minutes, crust should turn a golden brown</li><ul><li>with about 15 minutes remaining cover edges of pie with tinfoil to keep them from burning</li></ul></ul>This was very very very good.&nbsp; Very substantial.&nbsp; I don't like it when chicken pot pies are really soupy, I loved how this one was thick and full of veggies.&nbsp; I also really liked how the grilled chicken turned out in it.&nbsp; We both went back for seconds and brought it for lunch the next day at work.<br /><br />There is an insanely fat squirrel outside my window right now.&nbsp; I think he is after my bird feeder but HAH I took it inside to save it from hurricane Sandy!&nbsp; I know this is really random but I'm at war with the squirrels.&nbsp; Here is a video Jesse and I took earlier this summer of one of our epic battles.<br /><br /><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dwMP696q3C7l08NpXd9R6Q0I7Cn4AlkigtsawwkqJB1OtViMVYdhzhaV57wb4m1i6hY2860K9WXBm-oorNRGQ' class='b-hbp-video b-uploaded' frameborder='0' /></div><br />Oh so that reminds me.&nbsp; Why red potato?&nbsp; Because we had been listening to the news and were told that hurricane Sandy would be terrible in our area and that it could linger with high winds and rain for almost a week.&nbsp; We went to the grocery store and picked up food that would keep and that we could cook on the grill (some of this was a few red potatoes).&nbsp; So when Sandy decimated other areas she thankfully left VT and NH fairly untouched, probably because she knew Irene nailed us last year and we just couldn't take it again...&nbsp; So anyway, Sandy left us pretty quickly and we even kept our power on the whole time.&nbsp; This left me with a bunch of unused candles (now returned to Walmart), food that I normally don't go to, unopened monopoly, bottled water galore and a bathtub full of water so we could flush the toilet.<br /><br />&nbsp;This is how red potato chicken pot pie came to be.&nbsp; I also just took you on a little am pre coffee adhd spiral.<br /><br />Like on Facebook and follow on twitter @lac_tarded Lactardhttp://www.blogger.com/profile/08207033412596326287noreply@blogger.com0